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Black Beans and Rice With Sausage

Black beans and rice with sausage is a hearty American main made by simmering long-grain rice with black beans in chicken broth until tender and mostly liquid-absorbed. Smoked andouille sausage adds a deep, savory flavor, finished with lime and sour cream for a bright, creamy top.
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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: 680
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 stalk celery 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 (squeeze)
salt
  • 0.5 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. In a large pot over medium-high heat, brown the sliced andouille sausage until browned and some drippings collect in the bottom. Remove sausage and set aside, leaving the drippings in the pot.
Build the flavor
  1. In the same pot with the drippings, sauté onion, green bell pepper, and celery for 5 minutes until softened and glossy. Stir in 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, black beans, and bay leaves; bring to a boil. Season with salt and black pepper to taste while liquid reaches a steady boil.
  2. Reduce heat to maintain a gentle simmer, cover, and cook for 18-20 minutes until rice is tender and most of the liquid is absorbed. Keep the lid on to trap steam for even cooking.
Finish and serve
  1. Return the browned sausage to the pot and cook for 5 more minutes so flavors meld. Remove bay leaves and discard.
  2. Serve hot, topped with green onions, sour cream, and a squeeze of lime. Adjust seasoning with additional salt and black pepper if needed.

Notes

For best texture, keep the rice covered during the simmer and avoid stirring too aggressively so the grains cook evenly. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months. If you want a lighter option, use reduced-fat sour cream for serving without changing the main cooking method.