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Black Beans And Rice With Sausage

Black beans and rice with sausage made on the stovetop with smoky andouille and fluffy long-grain rice. Simmered until most liquid is absorbed, then finished with sausage and bright lime.
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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 base
  • 1 lb andouille sausage
Black beans and rice
  • 2 can (15 oz) black beans drained
  • 1.5 cup long grain rice
  • 3 cup chicken broth
  • 1 cup water
  • 1 onion diced
  • 1 green bell pepper diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne
  • 2 bay leaves
  • 0.25 green onions for serving
  • 1 sour cream for serving
  • 1 lime for serving, squeeze
Seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the andouille slices, stirring as needed, until they release drippings and develop color, about 6-8 minutes. Transfer sausage to a plate and set aside.
Sauté the vegetables and toast spices
  1. In the same pot with the drippings, sauté onion, green bell pepper, and celery for 5 minutes until softened, stirring occasionally. Add garlic and cook 2 minutes, then stir in cumin, smoked paprika, oregano, and cayenne until fragrant, about 30-60 seconds.
Simmer rice with beans
  1. Add chicken broth, water, long grain rice, black beans, and bay leaves, then bring to a boil over high heat, 3-5 minutes. Reduce heat to maintain a steady simmer and cover, simmering 18-20 minutes until rice is cooked and most liquid is absorbed.
Finish and serve
  1. Return browned sausage to the pot and cook 5 more minutes, uncovered, until heated through. Remove bay leaves and serve hot with green onions, sour cream, and a squeeze of lime.

Notes

For best texture, keep the simmer at a gentle, steady bubble during the covered cooking time so the rice absorbs liquid evenly. Store leftovers in the fridge up to 4 days; freeze for up to 2 months (reheat until steaming). For a lighter option, swap sausage casing links for chicken sausage or use turkey and keep the same seasonings.