Black Beans and Rice with Sausage
A warm, comforting one-pot meal that combines black beans, rice, and sausage with bold flavors and pleasing textures, perfect for busy weeknights or casual dinners.
Ingredients
For the Base
- 1 cup black beans (canned or cooked) If using dried, cook them first and measure 1 cup cooked.
- 1 cup rice White long-grain rice is implied; if using brown rice, increase liquid and simmer time.
- 2 cups broth or water Broth adds more flavor; use low-sodium broth to control salt.
For the Sausage and Aromatics
- 1 cup sausage (sliced or crumbled) Use chicken, turkey, or beef sausage if you avoid pork.
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- as needed Olive oil for cooking Swap for avocado or neutral oil if preferred.
For the Seasoning
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper Adjust at the end as sausage and broth can add salt.
To Serve
- as needed Chopped cilantro for garnish (optional) Add brightness to the dish.
Instructions
Preparation
- Heat a large pot over medium heat and add a little olive oil.
- Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3–4 minutes.
Cooking the Sausage
- Add the sliced or crumbled sausage and cook until browned and cooked through, about 5 minutes.
Adding Spices
- Stir in cumin, paprika, and salt and pepper to taste. Cook for 30 seconds to 1 minute to toast the spices.
Combining Ingredients
- Stir in black beans, rice, and broth or water. Mix well so the rice is evenly distributed.
Simmering
- Bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender.
- If the rice is cooked but a little liquid remains, let it sit covered off heat for 5 minutes.
Finishing Touches
- Fluff the rice with a fork, taste and adjust salt and pepper if needed.
- Garnish with chopped cilantro before serving if desired.
Notes
For variations, consider adding diced bell pepper, corn, or using smoked sausage. Serve with lime for brightness and enjoy as leftovers.