One Pot Black Beans and Rice with Sausage

Black Beans and Rice with Sausage is hearty, satisfying, and full of flavor. This one pot meal combines smoky sausage, tender rice, protein-packed black beans, and aromatic spices for a dish that is as easy to make as it is delicious. There is something truly magical about how these simple ingredients come together to create a comforting, flavorful meal.

Love More Dinner Recipes? Try My One Pot Sausage and Rice or this Honey Mustard Chicken Beans and Potatoes next.

Why You’ll Love This Recipe

Hearty black beans and fluffy rice are paired with savory sausage for a filling, flavorful meal. The beans soak up spices and sausage juices, creating a comforting, savory dish. Perfect for an easy weeknight dinner that’s satisfying and full of bold flavor.

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Ingredient List

For the Main Dish:

• 1 pound smoked sausage (such as kielbasa or andouille), sliced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 bay leaf
• Salt and pepper to taste

For Serving:

• Fresh cilantro, chopped (for garnish)
• Hot sauce (optional)

Substitution Notes:

• No andouille? Kielbasa works beautifully, or try chorizo for a different flavor profile!
• Rice alternatives: Brown rice works too – just add 1/2 cup more liquid and cook 15 minutes longer
• Bell pepper swap: Any color bell pepper is fine, or use poblano for a mild kick
• Broth: Vegetable broth works if you want to lighten it up

Why These Ingredients Work

Let me tell you why each ingredient in this recipe is pulling its weight! The smoked sausage is the star here – it releases all those incredible smoky, savory flavors into the dish as it cooks. I prefer andouille when I want that authentic Cajun kick, but kielbasa is perfect for a milder version.

The rice acts as a flavor sponge, soaking up all that delicious broth and seasoning. Long grain white rice gives you perfectly separate, fluffy grains every time. The black beans add protein, fiber, and a creamy texture that makes this dish so satisfying.

Cumin and chili powder are the secret weapons here – they give that warm, earthy flavor that makes this taste like it’s been simmering for hours. And that bay leaf? Don’t skip it! It adds a subtle depth that you can’t quite put your finger on, but you’d miss it if it wasn’t there.

The diced tomatoes provide acidity and brightness that cuts through the richness of the sausage, while the chicken broth brings everything together with savory goodness.

Essential Tools and Equipment

You really don’t need much for this recipe, which is part of its beauty!

• Large skillet or pot with a lid (at least 12-inch or 4-quart capacity) – this is crucial for even cooking
• Sharp knife and cutting board for prepping veggies
• Wooden spoon for stirring
• Measuring cups and spoons
• That’s it! Seriously!

How To Make Black Beans and Rice with Sausage

Step 1: Brown the Sausage

Heat 1 tablespoon of olive oil in your large skillet or pot over medium-high heat. Once it’s shimmering (but not smoking!), add your sliced sausage. Cook for about 5 minutes, stirring occasionally, until the sausage gets those beautiful golden-brown edges.

Step 2: Sauté the Aromatics

In that same pan (with all those gorgeous browned bits!), add your chopped onion and bell pepper. Cook for about 5 minutes, stirring occasionally, until they’ve softened and the onion becomes translucent. You’ll see them start to pick up some of that caramelized color from the pan.

Step 3: Add the Garlic

Toss in your minced garlic and cook for just 1 minute, stirring constantly.

Step 4: Toast the Rice

Stir in your rice and cook for 2 minutes, stirring frequently to coat each grain with the oil and aromatics. This toasting step gives the rice a slightly nutty flavor and helps the grains stay separate instead of getting mushy.

Step 5: Add Liquids and Seasonings

Pour in the chicken broth, diced tomatoes (with all their juice – don’t drain them!), cumin, chili powder, and tuck that bay leaf right in there. Give everything a good stir to combine and make sure nothing’s stuck to the bottom of the pan.

Step 6: Simmer the Rice

Crank up the heat and bring everything to a boil. Once it’s bubbling, reduce the heat to low, cover with your lid, and let it simmer peacefully for 15 minutes.

Step 7: Add Beans and Sausage

After 15 minutes, quickly stir in your drained black beans and that gorgeous browned sausage. Cover again and cook for another 5-10 minutes until the rice is tender and has absorbed most of the liquid. If there’s still quite a bit of liquid at the end, just let it sit uncovered for a few minutes.

Step 8: Season and Serve

Fish out that bay leaf (don’t forget this step – nobody wants to bite into a bay leaf!). Taste and season with salt and pepper as needed. The amount will depend on how salty your sausage and broth were, so always taste first!

Fluff everything with a fork, garnish with fresh cilantro, and serve with hot sauce on the side for those who like it spicy!

You Must Know

Critical tip: Make sure your heat is LOW during the simmering phase. If it’s too high, the bottom will burn before the top cooks through. Low and slow is the way to go here!

Personal Secret: I always rinse my black beans REALLY well under cold water. It removes that starchy liquid from the can that can make your dish gummy, plus it helps with digestion. Trust me on this one – it takes 30 seconds and makes a real difference!

Pro Tips & Cooking Hacks

• For the BEST flavor: Use andouille sausage instead of kielbasa. That authentic Cajun smokiness is unbeatable!
• Rice rescue: If your rice isn’t quite tender but the liquid is gone, add 1/4 cup more broth and cook for a few more minutes
• Prevent sticking: Give the pot a quick stir after adding the beans and sausage back in to make sure nothing’s stuck to the bottom
• Common mistake to avoid: Don’t skip the rice toasting step! Those 2 minutes make a huge difference in texture
• Smart shortcut: Use pre-diced “mirepoix” vegetables (onion, celery, bell pepper mix) from the produce section to save chopping time

Flavor Variations / Suggestions

Get creative with this base recipe!

• Cajun kick: Use andouille sausage and add diced jalapeños with the bell pepper. Finish with a squeeze of lemon juice
• Smoky version: Use fire-roasted tomatoes instead of regular diced tomatoes
• Veggie-packed: Add a cup of corn kernels with the beans for sweetness and color
• Mexican-inspired: Use chorizo, add taco seasoning instead of cumin/chili powder, and top with cheese, sour cream, and avocado
• Lighter option: Use turkey sausage instead of pork
• Vegetarian: Skip the sausage entirely, use vegetable broth, and add extra veggies like zucchini and mushrooms
• Citrus twist: Stir in lime juice and lime zest just before serving for brightness

Make-Ahead Options

This is one of those beautiful dishes that actually tastes BETTER the next day!

To make ahead: Cook the entire dish, let it cool completely, and store in the fridge for up to 4 days. The flavors will meld together beautifully overnight.

Meal prep friendly: Divide into individual portions in meal prep containers. These reheat perfectly in the microwave!

Freezing instructions: This freezes surprisingly well! Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating tip: Add a splash of chicken broth or water when reheating to keep it from drying out. Microwave or reheat gently on the stovetop.

Recipe Notes & Baker’s Tips

• Rice texture: If you prefer your rice less firm, add an extra 1/4 cup of broth and cook a bit longer
• Spice level: This recipe is mild as written. If you want heat, use spicy andouille, add cayenne pepper, or serve with plenty of hot sauce
• Day-after tip: Leftover Black Beans and Rice with Sausage makes AMAZING breakfast burritos – just add scrambled eggs and wrap it up!
• Consistency: The dish should be moist but not soupy. If it’s too dry, stir in a little broth. If it’s too wet, simmer uncovered for a few minutes

Serving Suggestions

This is a complete meal in itself, but here are some delicious ways to round it out:

• Fresh toppings: Shredded cheese, sour cream, diced avocado, sliced green onions, or extra cilantro
• On the side: Cornbread (trust me on this!), tortilla chips, or a simple green salad with lime vinaigrette
• For a crowd: Set up a topping bar with cheese, sour cream, hot sauce, lime wedges, and cilantro so everyone can customize
• Beverage pairing: This pairs beautifully with a cold beer, iced tea, or lemonade

How to Store Your Black Beans and Rice with Sausage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. This is one of those meals that gets even better as it sits!

Freezing: Freeze in portion-sized freezer-safe containers or heavy-duty freezer bags for up to 3 months. Squeeze out as much air as possible to prevent freezer burn.

Reheating:

• Microwave: Add a splash of broth or water, cover loosely, and heat in 1-minute intervals, stirring between
• Stovetop: Reheat gently in a covered pot over medium-low heat with a little added liquid, stirring occasionally
• From frozen: Thaw overnight in the fridge first, then reheat as above

Allergy Information

Common allergens in this recipe:

• Gluten: Check your sausage label – some brands contain wheat fillers
• Soy: Some sausages contain soy

Substitution suggestions:

• Gluten-free: Verify your sausage is gluten-free (most are, but always check!)
• Dairy-free: This recipe is naturally dairy-free unless you add cheese or sour cream as toppings
• Nightshade-free: Omit tomatoes and peppers, double the onions, and add extra broth

Questions I Get Asked A Lot

What’s the difference between andouille and kielbasa?

Andouille is a spicy Cajun sausage with more heat and smokiness, while kielbasa is a Polish sausage that’s milder and slightly garlicky. Both work great – it just depends on whether you want more spice or a gentler flavor!

Can I use brown rice instead of white rice?

Absolutely! Just know that brown rice takes longer to cook. Add an extra 1/2 cup of liquid and plan on cooking for about 40-45 minutes instead of 20-25. The texture will be chewier (in a good way!), and you’ll get extra fiber.

My rice is still crunchy but all the liquid is gone, what do I do?

No worries! Just add 1/4 to 1/2 cup more broth or water, cover, and cook for another 5-10 minutes. This happens sometimes depending on your stove’s heat level. Better to check and add more liquid than to burn the bottom!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you! Did you add any special touches? What did your family think? Drop a comment and let me know!