Description
A comforting and savory one-pan meal featuring smoky sausage, creamy black beans, and fluffy rice, perfect for weeknight dinners.
Ingredients
Scale
- 450 g (1 lb) smoked sausage, sliced
- 300 g (1 2/3 cups) dried black beans, soaked
- 300 g (1 2/3 cups) long-grain white rice
- 1 medium yellow onion, finely diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 30 g (2 tbsp) tomato paste
- 960 ml (4 cups) low-sodium chicken stock
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp (15 ml) lime juice
- Chopped cilantro (optional)
- Sliced scallions for garnish
Instructions
- Soak and cook the dried beans: Drain and rinse, then soak in fresh water for at least 4 hours or overnight.
- Brown the sausage: In a Dutch oven, heat and cook the sliced sausage until browned. Remove and set aside.
- Sweat the aromatics: In the remaining fat, sauté the onion and bell pepper until soft, then add garlic and cook until fragrant.
- Toast rice and build flavor: Stir in the rice and toast until opaque, then add tomato paste, cumin, and paprika. Mix well.
- Add liquids, beans, and sausage: Return the sausage to the pot with stock, bay leaf, and soaked beans. Bring to a gentle boil.
- Simmer until tender: Reduce heat and simmer covered for 18–22 minutes until rice is cooked and liquid is absorbed.
- Finish and serve: Stir in lime juice, adjust seasoning, and let sit before serving with scallions and lime wedges.
Notes
For creamier beans, mash some cooked beans and stir them back in. Can be made ahead and stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 60mg