Go Back

Black Beans and Rice With Sausage

Black beans and rice with sausage is a one-pot American comfort meal with fluffy long-grain rice simmered in a seasoned broth and packed with smoky andouille flavor. The pot is finished with quick sausage reheating for juicy rounds, then served with bright lime and creamy sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a Dutch oven over medium-high heat, add the andouille sausage slices, and brown them until lightly crisp, about 6-8 minutes. Remove and set aside, leaving the drippings in the pot.
Sauté the vegetables and spices
  1. In the same Dutch oven, sauté the onion, green bell pepper, and celery in the drippings for 5 minutes, stirring often until softened. Add the garlic, cumin, smoked paprika, oregano, and cayenne, then cook for 2 minutes until fragrant.
Simmer the rice
  1. Add the chicken broth, water, long grain rice, black beans, and bay leaves, then bring everything to a boil. Season with salt and black pepper to taste while it heats.
  2. Reduce heat to low, cover, and simmer at a steady gentle bubble for 18-20 minutes, until the rice is cooked and most liquid is absorbed. Lift the lid briefly near the end to check texture—rice should be tender and creamy, not soupy.
Finish and serve
  1. Return the browned sausage to the pot and cook for 5 more minutes to heat through. Remove the bay leaves and taste again, adjusting salt and black pepper if needed.
  2. Serve hot, topped with green onions, sour cream, and a squeeze of lime for brightness. Adjust the lime and sour cream to your preference.

Notes

For best texture, keep the simmer gentle once covered so the rice cooks evenly and the liquid absorbs instead of boiling off too fast. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 3 months (reheat thoroughly until steaming). For a lighter option, use chicken sausage instead of andouille to reduce fat while keeping a similar savory profile.