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Black Beans and Rice With Sausage

Black beans and rice with sausage—smoky andouille simmered with rice in chicken broth until fluffy and tender. Loaded with black beans, bell pepper, celery, and warm spices, then finished with lime and sour cream.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 1 lb andouille sausage Slice into rounds before browning.
Black beans
  • 2 can (15 oz) black beans Drain before adding to the pot.
Long grain rice
  • 1.5 cup long grain rice Use long grain for a distinct, non-mushy texture.
Vegetables and aromatics
  • 1 onion Dice to small, even pieces.
  • 1 green bell pepper Dice to small, even pieces.
  • 3 celery Dice to small, even pieces.
  • 4 garlic Minced.
Liquids
  • 3 cup chicken broth
  • 1 cup water
Seasonings
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne
  • 2 bay leaves
  • 0.01 salt and pepper To taste; season after simmering if needed.
For serving
  • 1 green onions Slice and sprinkle on top.
  • 1 sour cream Add a dollop per serving.
  • 1 lime Squeeze fresh juice over the finished dish.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sliced andouille in a large pot over medium-high heat until browned and the fat renders, then remove and set aside.
  2. Leave the drippings in the pot for sautéing the vegetables.
Sauté aromatics and spices
  1. Sauté the diced onion, green bell pepper, and diced celery in the drippings for 5 minutes until softened.
  2. Add the minced garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes until fragrant.
Simmer the rice
  1. Add chicken broth, water, long grain rice, drained black beans, and bay leaves, then bring to a boil.
  2. Reduce heat to maintain a gentle simmer, cover, and cook 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.
  2. Remove the bay leaves, then taste and adjust with salt and pepper if needed.
  3. Serve hot with green onions, sour cream, and a squeeze of lime.

Notes

Pro tip: keep the pot covered during the 18-20 minute simmer to ensure the rice cooks evenly and absorbs most of the liquid. Refrigerate leftovers up to 4 days; reheat with a splash of water or broth. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge. For a lighter option, use turkey andouille (or chicken sausage) instead of andouille and keep the spices the same.