Print

One-Pot Smoky Black Beans and Rice with Sausage

A close-up of a plate of flavorful black beans and rice mixed with slices of smoked sausage.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This one-pot black beans and rice recipe delivers a hearty, flavorful, and budget-friendly comfort food meal in under 40 minutes. It is perfect for an easy weeknight dinner and is easily adaptable for a vegan or vegetarian option.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced (omit for vegan/vegetarian)
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 cups long-grain white rice, uncooked
  • 4 cups vegetable or chicken broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional toppings: chopped cilantro, lime wedges, hot sauce

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced sausage (if using) and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the uncooked rice to the pot and stir to coat it with the spices and oil for 1 minute.
  5. Pour in the broth. Add the rinsed black beans and the 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 liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  7. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  8. Remove the bay leaf. Fluff the rice mixture gently with a fork. Stir the cooked sausage back into the pot (if using).
  9. Taste and season with salt and pepper as needed. Serve hot with your choice of toppings.

Notes

  • For a vegan black beans and rice recipe, skip the sausage and use vegetable broth. You can add 1/2 cup of diced carrots or mushrooms with the onion and pepper for extra texture.
  • To achieve a smoky flavor without sausage, increase the smoked paprika to 2 teaspoons.
  • This recipe is excellent for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cheffinity.com/black-beans-and-rice-comfort-bowl/