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One-Pot, Flavor-Packed Black Beans and Rice with Sausage

Close-up of a bowl filled with flavorful black beans and rice mixed with slices of smoked sausage and garnished with fresh cilantro.
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This is our go-to, hearty black beans and rice recipe, made easily in one pot. It combines smoky sausage, tender beans, and fluffy rice for a satisfying, budget-friendly dinner perfect for weeknights or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage (like kielbasa or andouille), 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, for heat)
  • 2 cups long-grain white rice, rinsed
  • 4 cups chicken broth or vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.
  2. Add the chopped onion and bell pepper to the pot. Sauté until softened, about 5 minutes.
  3. Add the minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Stir in the rinsed rice until it is coated with the oil and spices.
  5. Pour in the broth, scraping up any browned bits from the bottom of the pot. 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. Remove and discard the bay leaf.
  8. Gently stir the cooked sausage back into the rice and bean mixture. Season with salt and pepper to your taste.
  9. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice. This makes a great savory rice bowl.

Notes

  • For a vegan black beans and rice option, skip the sausage and use vegetable broth. Add 1 cup of chopped mushrooms or plant-based ground when sautéing the vegetables for extra texture.
  • If you prefer a softer texture for your beans, add one can of beans whole and mash the other can slightly before adding it to the pot.
  • 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://recipesfleet.com/black-beans-and-rice-one-pot-sausage-recipe/