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Black Beans And Rice With Sausage

Black beans and rice with sausage is a hearty American one-pot meal with smoky andouille browned first, then simmered with rice and seasonings until tender. Finished with sausage rounds plus bright lime and creamy sour cream for a flavorful, satisfying bowl.
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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: 720
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 garlic cloves, 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
  • 0.25 cup sour cream for serving
lime
  • 1 lime for serving, squeeze
salt
  • 0.5 tsp salt to taste
pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and add sliced andouille sausage. Brown the sausage until lightly crisped, then remove and set aside, leaving the drippings in the pot.
Sauté the vegetables and spices
  1. In the same pot with drippings, sauté diced onion, green bell pepper, and celery for 5 minutes, stirring occasionally, until softened and fragrant. Add minced garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes, until the spices darken slightly and smell toasted.
Simmer the rice and beans
  1. Add chicken broth, water, long grain rice, drained black beans, and bay leaves to the pot. Bring everything to a boil, then reduce heat and cover to simmer until the rice is cooked and most liquid is absorbed, about 18-20 minutes.
Finish and serve
  1. Return the browned sausage to the pot and cook for 5 more minutes, until heated through. Remove bay leaves and season with salt and pepper to taste.
  2. Serve the black beans and rice with sausage topped with green onions and a spoon of sour cream, then squeeze lime over the top.

Notes

Pro tip: Keep the pot covered during the 18-20 minute simmer so the rice cooks evenly without drying out. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat with a splash of water or broth to loosen the texture. Freezing works well up to 2 months—thaw overnight in the fridge and rewarm gently. For a lighter option, swap sour cream for plain Greek yogurt.