Black Beans and Rice with Andouille Sausage
Black beans and rice with andouille sausage is a popular dish that is commonly associated with Creole and Cajun cuisine, which originated in the southern United States, particularly in Louisiana.
Andouille sausage is a smoked pork sausage that originated in France but became popular in Louisiana Creole cuisine. The combination of black beans, rice, and andouille sausage is a flavorful and hearty dish that reflects the influence of French, Spanish, African, and Caribbean culinary traditions in the region.
Ingredients
1 lb andouille sausage, sliced
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can diced tomatoes
1 cup chicken or vegetable broth
1 tsp cumin
1 tsp paprika
1/2 tsp oregano
Sea salt and pepper to taste
Cooked white rice
Chopped fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
In a large skillet or Dutch oven, cook the sliced andouille sausage over medium heat until browned. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add the drained and rinsed black beans, diced tomatoes, chicken or vegetable broth, cumin, paprika, oregano, sea salt, and pepper to the skillet. Stir to combine.
Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Add the cooked andouille sausage back to the skillet and stir to combine. Cook for an additional 5 minutes to heat the sausage through.
Serve the black beans and sausage mixture over cooked white rice. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the dish.
Enjoy!
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Black Beans and Rice with Andouille Sausage