Black Beans and Rice with Sausage
A comforting and budget-friendly one-pot meal featuring black beans, rice, and sausage that’s perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup black beans (canned or cooked)
- 1 cup rice (uncooked) Can substitute with brown rice or quinoa with adjusted cooking time
- 1 lb sausage (andouille or kielbasa) Other options include turkey sausage or plant-based alternatives
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian version
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
Cooking Process
- In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking until they soften.
- Toss the garlic and sausage into the pot. Cook until the sausage is browned on all sides.
- Stir in the uncooked rice, black beans, chicken broth, cumin, smoked paprika, salt, and pepper. Mix well.
- Increase the heat and bring everything to a boil.
- Reduce the heat to low, cover, and cook until the rice is tender, which takes about 20 minutes.
- Once cooked, fluff the rice gently with a fork and serve hot.
Notes
Best served with chopped cilantro or green onions, a dollop of sour cream, or a squeeze of lime juice. Store leftovers in an airtight container for up to three days, or freeze for up to three months. Consider soaking dried black beans overnight to reduce cooking time.