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Black Beans And Rice With Sausage

Black beans and rice with sausage made with smoky andouille, simmered until the rice is tender and the pot turns creamy. Flavored with cumin, smoked paprika, oregano, cayenne, and bay leaves for bold, savory depth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 1 lb andouille sausage Sliced
Black beans
  • 2 can (15 oz) black beans Drained
Rice
  • 1.5 cup long grain rice
Vegetables
  • 1 onion Diced
  • 1 green bell pepper Diced
  • 3 celery Stalks, diced
Aromatics
  • 4 garlic Cloves, minced
Liquids
  • 3 cup chicken broth
  • 1 cup water
Spices and seasonings
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne
  • 2 bay leaves
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
Serving toppings
  • 0.5 cup green onions For serving
  • 0.5 cup sour cream For serving
  • 0.5 lime Squeezed for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille slices in a large pot over medium-high heat, stirring occasionally, until browned; then remove and set aside. Use the rendered drippings in the pot for the next step.
Sauté aromatics and spices
  1. Sauté the onion, green bell pepper, and celery in the drippings over medium heat for 5 minutes, until softened. Add the garlic, cumin, smoked paprika, oregano, and cayenne, then cook for 2 minutes, stirring until fragrant.
Simmer rice and beans
  1. Add the chicken broth, water, long grain rice, black beans, and bay leaves; bring to a boil. Once boiling, reduce the heat to maintain a gentle simmer, cover, and simmer for 18-20 minutes until the rice is cooked and most liquid is absorbed.
Finish and serve
  1. Return the sausage to the pot and cook for 5 more minutes, stirring gently to warm through. Remove the bay leaves before serving.
  2. Serve hot with green onions, sour cream, and a squeeze of lime over the top. Season with salt and black pepper to taste.

Notes

Pro tip: keep the simmer gentle once you cover the pot—too hard a boil can break the rice and prevent the liquid from absorbing evenly. Store leftovers in the refrigerator up to 4 days; reheat with a splash of water. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a lighter option, use turkey andouille and low-sodium broth.