Hearty Black Beans and Rice with Sausage Recipe

Introduction

This hearty black beans and rice with sausage dish is a flavorful, comforting meal perfect for any day of the week. Combining smoky sausage, tender beans, and fragrant spices, it delivers satisfying, balanced flavors in one pot.

Ingredients

• 1 tablespoon olive oil
• 12 ounces smoked sausage, sliced into rounds
• 1 small onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• 1 cup long-grain white rice, uncooked
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups chicken broth, low sodium preferred
• Salt and black pepper to taste
• ¼ cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Step 1: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Remove the sausage and set aside.
2. Step 2: In the same pot, add diced onion, garlic, and bell pepper. Sauté for 3–4 minutes, until the vegetables are softened and fragrant.
3. Step 3: Stir in ground cumin, smoked paprika, dried oregano, and chili powder. Add the uncooked rice and toast it for 1–2 minutes, stirring occasionally, to enhance its nutty flavor.
4. Step 4: Return the browned sausage to the pot. Add the black beans and chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 18–20 minutes, or until the rice is fully cooked and liquid is absorbed.
5. Step 5: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork.
6. Step 6: Garnish with chopped fresh cilantro and serve with lime wedges for squeezing over the dish.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or use a spicy smoked sausage variety.
• Swap chicken broth for vegetable broth to make this dish vegetarian, and replace sausage with sautéed mushrooms or plant-based sausage.
• Rinsing the rice before cooking can help reduce starchiness and improve texture.
• Serve with a side of avocado slices or a simple green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the rice. This dish can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can substitute long-grain white rice with brown rice or jasmine rice, but cooking times and liquid amounts may need adjustment. Brown rice will require more liquid and a longer cooking time.

What can I use instead of smoked sausage?

If you prefer a different protein, try chorizo, kielbasa, or even diced chicken sausage. For a vegetarian option, omit the sausage and increase the beans or add sautéed mushrooms to keep the dish hearty.

Hearty Black Beans and Rice with Sausage Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

A comforting and flavorful one-pot meal featuring hearty black beans, fragrant spices, and smoky sausage, all cooked together with long-grain white rice. This dish is perfect for an easy weeknight dinner, combining protein, fiber, and delicious Southern-inspired flavors.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern American

Ingredients

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Main Ingredients

• 1 tablespoon olive oil
• 12 ounces smoked sausage, sliced into rounds
• 1 small onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• 1 cup long-grain white rice, uncooked
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups chicken broth, low sodium preferred
• Salt and black pepper to taste
• ¼ cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the pan and set aside.
2. Sauté Aromatics: Using the same pot, add diced onion, minced garlic, and diced bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Add Spices and Rice: Stir in the ground cumin, smoked paprika, dried oregano, and chili powder. Add the uncooked rice and toast it within the pot for 1 to 2 minutes to bring out its nuttiness and enhance the flavor.
4. Combine and Simmer: Add the drained black beans, low sodium chicken broth, and the browned sausage back into the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 18 to 20 minutes or until the rice is fully cooked and liquid absorbed.
5. Fluff and Finish: Remove the pot from heat and let it rest covered for 5 minutes. Then fluff the rice with a fork. Garnish with freshly chopped cilantro and serve with lime wedges for squeezing over the top.

Notes

• Use a smoked sausage like Andouille or kielbasa for best flavor.
• Adjust chili powder according to your spice preference.
• For a vegetarian version, omit the sausage and use vegetable broth instead.
• Rinsing the beans reduces excess sodium if using canned beans.
• Letting the dish rest before fluffing allows the rice to finish cooking evenly.

Keywords: black beans and rice, sausage recipe, one pot meal, smoked sausage, easy dinner, comfort food, Southern recipe