There are some meals that feel like a warm hug in a bowl, and this Black Beans and Rice with Sausage is exactly that. It’s a simple, hearty, one-pan dish that comes together in no time, filling the kitchen with the most wonderful, savory aroma. It’s the kind of comforting food that makes any weeknight feel a little more special.
I remember my Dad, James, making this on cool autumn evenings after spending all Saturday raking leaves in the yard. He’d come inside, cheeks flushed from the crisp air, and get to work at the stove. The sizzle of the sausage and the warm scent of cumin and paprika would drift through the house, a promise of the simple, satisfying supper to come. We’d eat right out of our bowls, curled up on the sofa, feeling perfectly content. It’s a memory, and a meal, I hold so dear.
A Few Reasons You’ll Love This Skillet Supper
- One-Pan Wonder: Everything cooks together in a single skillet, which means less time cleaning and more time enjoying.
- Quick & Easy: From start to finish, this comforting meal is ready in just 35 minutes.
- Hearty & Satisfying: The combination of sausage, beans, and rice makes for a truly filling and flavorful dish.
- Easily Adaptable: Feel free to swap the sausage, add more veggies, or adjust the spices to make it your own.
What You’ll Need From the Pantry
- 2 tablespoons olive oil
- 12 oz beef or chicken sausage, sliced into 1/2-inch rounds
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Let’s Bring It All Together, Step by Step
First, Sizzle the Sausage
Heat your olive oil in a large skillet over medium heat. Add the sausage slices and cook them until they’re nicely browned on both sides, which should take about 4–5 minutes. Once they’re done, scoop them out and set them aside on a plate. Don’t worry about cleaning the pan; those browned bits are pure flavor!
Next, Soften the Veggies
In that very same skillet, add your chopped onion and bell pepper. Let them cook, stirring occasionally, until they start to soften. Then, add the minced garlic and continue to cook for another minute until you can smell that lovely garlic fragrance. It’s one of my favorite kitchen smells.
Then, Wake Up the Spices
Now, sprinkle in the cumin, smoked paprika, and chili powder right over the vegetables. Stir everything together and let the spices cook for about 30 seconds. This little step is my secret to a deeply flavorful dish, it really wakes up the spices.
Let the Rice Simmer
Add the rinsed rice to the skillet and give it a good stir, making sure to coat every grain in the oil and toasted spices. Pour in the chicken broth, bring it all to a boil, and then immediately lower the heat to a gentle simmer. Pop a lid on the skillet and let it cook for 15–18 minutes. Try not to peek, let the steam do its magic to make the rice perfectly tender.
Bring It All Back Together
Once the rice has absorbed the liquid, stir in the drained black beans and the browned sausage you set aside earlier. Let it all cook together for another 2–3 minutes, just long enough for everything to get wonderfully hot and for the flavors to meld.
Finish with a Flourish
Finally, season your beautiful skillet meal with salt and black pepper until it tastes just right to you. Before you serve it up, sprinkle a little fresh, chopped parsley or cilantro over the top. It adds a lovely touch of color and freshness.
A Quick Note on Nutrition
Please note that the nutritional information provided (420 kcal per serving) is an estimate and can vary based on the specific ingredients you use. This calculation is a helpful guide, but it is not a substitute for a professional nutritionist’s analysis.
My Tips for a Lighter Version
- Leaner Sausage: To reduce the fat content, you can easily substitute the beef sausage with a leaner option like turkey or chicken sausage. It’s just as delicious!
- Go with Brown Rice: For a boost of fiber and whole grains, use brown rice instead of white. You may need to add a little extra broth and increase the simmering time by about 15-20 minutes, so be sure to check the package directions.
- Load Up on Veggies: Feel free to add more vegetables like corn, zucchini, or a handful of fresh spinach at the end for extra nutrients and color.
How We Love to Serve It at Our Table
- Top it Off: We love serving this with a dollop of cool sour cream or plain Greek yogurt and a few slices of creamy avocado on top. The contrast is just wonderful.
- A Squeeze of Lime: A fresh squeeze of lime juice right before serving really brightens up all the flavors and adds a lovely, zesty note.
- With a Simple Salad: This dish is a complete meal on its own, but a simple side salad with a light vinaigrette makes for a perfect pairing.
A Few Tips I’ve Learned Along the Way
- Forgetting to Rinse the Rice: Rinsing your rice before cooking washes away excess starch. This is a crucial step to prevent the final dish from becoming gummy and ensures the grains are fluffy and separate.
- Burning the Spices: When you add your spices in Step 3, keep the heat on medium-low and stir constantly. They only need about 30 seconds to become fragrant; any longer and they can burn, which will give the dish a bitter taste.
- Not Letting the Rice Steam: Once you cover the skillet to cook the rice, resist the urge to lift the lid! Keeping it covered traps the steam inside, which is essential for cooking the rice evenly and making it tender.
How to Save Leftovers for Later
If you have any leftovers, they store beautifully! Simply let the dish cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. To reheat, you can microwave it or gently warm it in a skillet, adding a splash of water or broth to help steam the rice.
From My Kitchen to Yours
Food, for me, is all about connection, to the people we love and the memories we share. This simple skillet meal is a piece of my family’s story, a taste of a cozy evening with my dad. I hope that when you make it, you’ll not only enjoy the wonderful flavors but also feel inspired to create your own warm memories around the table.
Answering a Few of Your Questions
What if I don’t have long-grain rice?
Absolutely. While long-grain white rice works perfectly, you could also use basmati or jasmine rice. If you opt for brown rice, just remember it will need more liquid and a longer cooking time, so adjust accordingly.
Could I make a vegetarian version of this?
Yes, it’s very easy to adapt! You can omit the sausage entirely and add an extra can of beans (like pinto or kidney beans) or use a plant-based sausage substitute. Be sure to use vegetable broth instead of chicken broth as well.
I’d love to add more veggies. Any suggestions?
Please do! This recipe is a wonderful base for whatever vegetables you have on hand. Canned or frozen corn, diced zucchini, or even some chopped carrots would be lovely additions. Just add them in with the onion and bell pepper to sauté.
Print
Black Beans and Rice with Sausage
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A hearty, one-skillet meal of savory sausage, black beans, and fluffy rice, perfect for a cozy weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 12 oz beef or chicken sausage, sliced into 1/2-inch rounds
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned, about 4–5 minutes. Remove and set aside.
- In the same skillet, add chopped onion and bell pepper. Cook until softened, then add minced garlic and sauté for another minute.
- Add cumin, smoked paprika, and chili powder. Stir and cook for 30 seconds to toast the spices.
- Add rinsed rice and stir to coat with spices. Pour in chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes.
- Once rice is tender and liquid is absorbed, stir in black beans and reserved sausage. Cook for 2–3 minutes more until heated through.
- Season with salt and black pepper to taste. Garnish with fresh parsley or cilantro before serving.
Notes
For a lighter version, use turkey or chicken sausage and substitute brown rice for added fiber. Add extra veggies like corn or zucchini for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg
Keywords: black beans, sausage, rice, one-pan, skillet meal