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One-Pot Hearty Black Beans and Rice with Sausage

A close-up of a white bowl filled with white rice topped generously with seasoned black beans and rice and sliced sausage.
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This recipe delivers a hearty, flavorful black beans and rice meal cooked entirely in one pot. It is perfect for a quick weeknight dinner or budget-friendly meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup long-grain white rice, uncooked
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 3 cups chicken broth or vegetable broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
  2. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the uncooked rice to the pot and stir for 1 minute to toast it slightly.
  5. Stir in the rinsed black beans, broth, and bay leaf. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  7. Remove the pot from the heat. Stir the cooked sausage back into the rice and beans. Cover and let it stand for 5 minutes.
  8. Remove the bay leaf. Season with salt and pepper to your taste.
  9. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For a vegan black beans and rice option, skip the sausage and use vegetable broth. Add 1 cup of diced mushrooms or plant-based sausage substitute when sautéing the vegetables.
  • This recipe works well for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.
  • If you prefer a Cuban Style Black Beans and Rice flavor, add 1/2 teaspoon of ground coriander and a splash of apple cider vinegar when you add the broth.

Nutrition

Find it online: https://tastytribune.com/black-beans-and-rice-one-pot-sausage-recipe/