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Black Beans and Rice with Sausage

Black beans and rice with sausage made in one pot with smoky andouille, tender long-grain rice, and a spicy cumin-paprika broth. Simmer until the liquid is mostly absorbed, then finish with sausage for bold, savory flavor.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 1 lb andouille sausage sliced
Black beans
  • 2 can (15 oz) black beans drained
Rice and vegetables
  • 1.5 cup long grain rice
  • 1 onion diced
  • 1 green bell pepper diced
  • 3 stalk celery diced
  • 4 clove garlic minced
Broth and seasonings
  • 3 cup chicken broth
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne
  • 2 bay leaves
  • salt to taste
  • pepper to taste
Serving toppings
  • green onions for serving
  • sour cream for serving
  • lime for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. In a large pot, brown the andouille sausage slices over medium-high heat until the edges are browned and the fat renders. Remove and set the sausage aside, leaving the drippings in the pot.
Sauté aromatics and spices
  1. Sauté the onion, bell pepper, and celery in the sausage drippings for 5 minutes, stirring often, until softened. Add the garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes, until fragrant.
Simmer beans and rice
  1. Add the chicken broth, water, long grain rice, black beans, and bay leaves, then bring to a boil. Once boiling, reduce the heat to maintain a gentle simmer and cover, simmering 18-20 minutes until the rice is cooked and most liquid is absorbed.
Finish and serve
  1. Return the browned sausage to the pot and cook for 5 more minutes to heat through and meld flavors. Remove bay leaves, then serve topped with green onions, sour cream, and a squeeze of lime.

Notes

For best texture, keep the simmer gentle after boiling so the rice cooks evenly without turning mushy. Store leftovers in the refrigerator up to 3-4 days; reheat with a splash of water. Freezing is okay for up to 2 months—thaw overnight and reheat thoroughly. For a lighter version, use chicken broth and turkey andouille (or chicken sausage) while keeping the same spices.