Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for about 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the pot with a slotted spoon and set aside, leaving any rendered fat in the pot.1 tablespoon olive oil, 1 pound smoked sausage (kielbasa or andouille recommended)
- Add the chopped onion and bell peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, 2 bell peppers (any color), 3 cloves garlic
- Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This blooming of the spices enhances their flavor.1 teaspoon smoked paprika, ½ teaspoon cumin, ¼ teaspoon cayenne pepper
- Add the undrained black beans, undrained diced tomatoes, chicken broth (or vegetable broth), and the bay leaf to the pot. Stir everything to combine, scraping up any browned bits from the bottom of the pot.2 (15-ounce) cans black beans, 1 (14.5-ounce) can diced tomatoes, 2 cups chicken broth or vegetable broth
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes. This allows the flavors to meld and the beans to break down slightly, creating a rich, saucy consistency. Stir occasionally to prevent sticking.
- Stir the reserved browned sausage back into the pot. Continue to simmer, uncovered, for another 5-10 minutes, allowing the sausage to heat through and the sauce to thicken to your desired consistency.1 pound smoked sausage (kielbasa or andouille recommended)
- Remove the bay leaf. Taste the mixture and season generously with salt and freshly ground black pepper. Adjust seasonings as needed.salt and freshly ground black pepper
- Ladle the Black Beans and Rice with Sausage over fluffy cooked white rice. Garnish with your favorite toppings such as fresh cilantro, sliced avocado, a dollop of sour cream, or a dash of hot sauce.2 cups cooked white rice, chopped fresh cilantro, sliced avocado, sour cream, hot sauce
Notes
This is a budget-friendly and easy one-pot meal.
Storing: Refrigerate for up to 3-4 days in an airtight container.
Reheating: Stovetop or microwave. Add a splash of liquid if too thick when reheating.
Freezing: Freeze for up to 2-3 months in freezer-safe containers.
