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Black Beans And Rice With Sausage

Black beans and rice with sausage—smoky andouille is browned, then simmered with rice, black beans, and aromatic vegetables until the pot is thick and fragrant. Finished with bright lime, cool sour cream, and green onion for bold contrast.
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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: 650
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
ground cumin
  • 1 tsp cumin
smoked paprika
  • 1 tsp smoked paprika
oregano
  • 0.5 tsp oregano
cayenne pepper
  • 0.25 tsp cayenne
bay leaves
  • 2 bay leaves
green onions
  • 0.25 cup green onions for serving
sour cream
  • 0.25 cup sour cream for serving
lime
  • 1 lime for serving, squeezed
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the andouille sausage slices, stirring occasionally, until browned on the edges; then remove and set aside (keep the drippings in the pot).
Sauté aromatics and bloom spices
  1. Sauté onion, bell pepper, and celery in the drippings for 5 minutes until softened.
  2. Add garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes, stirring, until fragrant with visible spice aroma.
Simmer the rice
  1. Add chicken broth, water, long grain rice, black beans, and bay leaves, then bring the mixture to a boil.
  2. Reduce heat, cover, and simmer 18-20 minutes until the rice is cooked and most liquid is absorbed; the surface should be gently bubbling.
Finish and serve
  1. Return the browned sausage to the pot and cook 5 more minutes to heat through.
  2. Remove the bay leaves and adjust with salt and pepper to taste.
  3. Serve with green onions, sour cream, and a squeeze of lime on top.

Notes

Pro tip: Use the hot drippings from browning the sausage to sauté the vegetables—this builds smoky flavor before you add the rice. Refrigerate leftovers in an airtight container up to 4 days; reheat with a splash of water or broth. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use turkey andouille (or chicken sausage) and choose lower-sodium chicken broth to reduce sodium.