introduction
This simple Black Beans and Rice with Sausage is warm, filling, and easy to cook. It uses common pantry items and one pot. If you like sausage and beans, you might also enjoy this grilled steak and sausage plate for another hearty meal.
why make this recipe
Make this recipe because it is fast, cheap, and good for many people. It gives protein from sausage and beans and keeps well for meals all week. You can cook it in one pot, like a comfort meal or a quick dinner. It also uses simple spices and easy steps, similar to a one-pan smoked sausage with potatoes idea.
how to make Black Beans and Rice with Sausage
Cook in a large pot on the stove. Brown the sausage, soften the onion and garlic, then add rice, beans, spices, and broth. Cover and simmer until the rice is tender. For a slow cooker or alternate method, see this slow cooker smoked sausage with potatoes for ideas.
Ingredients :
- 1 can black beans, drained and rinsed
- 1 cup rice (white or brown)
- 1 lb sausage (chorizo, kielbasa, or your choice)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish (optional)
Directions :
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
- Add the sausage to the pot and cook until browned.
- Stir in the rice, black beans, cumin, paprika, salt, and pepper.
- Pour in the broth and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 20-25 minutes (or until rice is tender).
- Fluff with a fork and garnish with fresh cilantro before serving.
how to serve Black Beans and Rice with Sausage
Serve hot in bowls or on a plate. Add a spoon of salsa, a wedge of lime, or chopped cilantro. It goes well with a side salad, steamed veggies, or warm tortillas.
how to store Black Beans and Rice with Sausage
Let cool, then put in airtight containers. Store in the fridge for 3–4 days. Reheat in a pan with a splash of water or in the microwave until hot. You can freeze for up to 2 months in freezer-safe containers.
tips to make Black Beans and Rice with Sausage
- Use broth for more flavor than water.
- Brown the sausage well for more taste.
- If using brown rice, add 10–15 minutes to the cooking time and more broth if needed.
- Stir once or twice while simmering to stop rice from sticking.
variation (if any)
- Make it vegetarian: skip the sausage and add extra beans or diced tofu.
- Use different sausages: chorizo gives spice, kielbasa gives a smoky taste.
- Add vegetables: diced bell pepper or corn mix in well.
FAQs
Q: Can I use brown rice instead of white?
A: Yes. Brown rice needs more time and more liquid. Cook until tender.
Q: Can I use dried beans instead of canned?
A: Yes, but soak and cook them first. Canned beans save time.
Q: Is this dish spicy?
A: Not unless you use spicy sausage or add hot peppers. You can control the heat by choice of sausage.
Q: Can I make this in a slow cooker?
A: Yes. Brown sausage and onion first, then add all ingredients and cook low 3–4 hours (check rice type and liquid).
Q: How do I reheat leftovers without drying them?
A: Add a splash of broth or water and warm over low heat, stirring until hot.
Conclusion
Try this simple recipe and change it to your taste. For another take on black beans and sausage, see this similar recipe: Black Beans, Sausage and Rice Recipe – Food.com
Black Beans and Rice with Sausage
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
- Add the sausage to the pot and cook until browned.
- Stir in the rice, black beans, cumin, paprika, salt, and pepper.
- Pour in the broth and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 20-25 minutes (or until rice is tender).
- Fluff with a fork and garnish with fresh cilantro before serving.