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Top-down view of thick diagonal slices of smoked sausage, diced red bell peppers, and translucent onions ready for the skillet. (Black Beans and Rice with Sausage)

Hearty Black Beans and Rice with Sausage

This hearty, one-pan Black Beans and Rice with Sausage features fluffy seasoned white rice, plump whole black beans, and perfectly seared smoked sausage with beautifully charred edges cooked in a rustic cast-iron skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 14 oz smoked sausage Such as Kielbasa or Andouille, cut into thick diagonal slices
  • 1 cup long-grain white rice Rinsed well to remove starch
  • 15 oz black beans Canned, thoroughly rinsed and drained
  • 1 medium red bell pepper Diced
  • 1 medium yellow onion Diced
  • 2 cups low-sodium chicken broth For cooking the rice
  • 1 tbsp olive oil For searing the sausage
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 handful fresh green parsley Finely chopped, for garnish

Equipment

  • 1 Large Cast-Iron Skillet Essential for perfectly searing the sausage.
  • 1 Chef's Knife For dicing vegetables and cleanly slicing sausage.

Method
 

Preparation and Cooking
  1. Heat 1 tbsp (15ml) of olive oil in a large cast-iron skillet over medium-high heat. Add your thick diagonal slices of smoked sausage in a single layer. Let them sizzle undisturbed for 2-3 minutes per side until they have beautifully browned and slightly charred edges. Remove the sausage to a paper-towel-lined plate, leaving the drippings in the skillet.
  2. Lower the heat to medium. Add the diced yellow onion and diced red bell pepper to the sausage drippings. Sauté for 4-5 minutes, stirring occasionally, until the onions are perfectly translucent and the peppers are softened.
  3. Stir in the garlic powder, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant. Add the rinsed long-grain white rice and stir constantly for 1 minute to lightly toast the grains.
  4. Pour in the 2 cups (475ml) of chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a rolling boil. Immediately reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18-20 minutes until the rice is fluffy and tender.
  5. Remove the skillet from the heat. Uncover and gently fold in the rinsed whole black beans and the seared sausage slices. Cover again for 3-5 minutes so the residual heat warms the beans without turning them to mush.
  6. Uncover the skillet and generously garnish with the finely chopped fresh green parsley flakes. Serve immediately.

Notes

Rinse your black beans thoroughly under cold water. If you skip this step, the residual bean liquid will dye your fluffy seasoned white rice a muddy grey color.
Do not lift the lid while the rice is simmering. The trapped steam is essential for cooking the grains evenly.