Black Beans and Rice with Sausage
A covered-pot white-rice meal with cooked black beans, sausage, bell pepper, and warm spices.
Ingredients
Main ingredients
- 1 cup black beans (canned or cooked)
- 1 cup rice
- 8 oz sausage (sliced or crumbled) Consider using smoked sausage for extra flavor.
- 1 whole onion (chopped)
- 2 cloves garlic (minced)
- 1 whole bell pepper (chopped)
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
- optional chopped cilantro for garnish
- 1 tbsp olive oil For sautéing the vegetables and sausage.
Instructions
Method
- Heat 1 tablespoon olive oil in a heavy lidded pot over medium heat. Cook onion and bell pepper about 5 minutes or until softened; add garlic for 30 seconds.
- Add fully cooked sausage and brown lightly. If using raw sausage, cook thoroughly first to 160°F for ground beef/pork sausage or 165°F for poultry sausage.
- Stir in cumin and paprika, followed by 1 cup uncooked long-grain white rice, 1 cup cooked drained black beans, and 2 cups broth. Season cautiously.
- Bring to a boil, cover, and reduce to a low simmer. Cook about 20–25 minutes until rice is tender and liquid absorbed. Add a little hot water if rice is dry but still firm.
- Turn off the heat and rest covered 5 minutes. Fluff gently, add optional cilantro, and serve.
Notes
- Use uncooked white rice and fully cooked beans; dried beans and brown rice are not direct substitutions.
- Refrigerate promptly up to 3 days; reheat to 165°F.