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Black Beans and Rice with Sausage – A Hearty Southern Classic

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A flavorful one-pot dish featuring smoky sausage, creamy black beans, and perfectly seasoned rice — a Southern comfort food favorite.

Ingredients

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  • 1 tbsp olive oil

  • 12 oz smoked sausage (andouille or kielbasa), sliced

  • 1 medium onion, diced

  • 1 bell pepper, diced

  • 2–3 garlic cloves, minced

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ⅛ tsp cayenne pepper (optional)

  • Salt and black pepper, to taste

  • 1 cup long-grain white rice

  • 2 cups low-sodium chicken broth

  • 2 (15-oz) cans black beans, rinsed and drained

  • Fresh cilantro or parsley, for garnish

Instructions

  • Heat olive oil in a large skillet over medium heat. Brown the sausage for 5–6 minutes. Remove and set aside.

  • In the same skillet, sauté onion and bell pepper until soft, 6–8 minutes. Add garlic and spices; cook 1 minute.

  • Stir in rice; cook for 2–3 minutes to toast slightly.

  • Add broth, black beans, and browned sausage. Bring to a boil.

  • Reduce heat, cover, and simmer for 18–20 minutes.

  • Let rest for 5 minutes, then fluff with a fork.

  • Garnish with fresh herbs and serve warm.

Notes

  • Substitute brown rice (adjust liquid and cook time).

  • Use vegetarian sausage or mushrooms for a meatless version.

  • Add lime juice before serving for brightness.

  • Leftovers keep in fridge 3–4 days; also freezer-friendly.

Find it online: https://dishloomz.com/black-beans-and-rice-with-sausage-a-hearty-southern-classic/