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One-Pot Creamy Black Beans and Rice with Smoked Sausage

Close-up of creamy black beans and rice topped with sliced smoked sausage and fresh cilantro.
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Make this hearty, flavorful black beans and rice in one pot. This recipe uses smoked sausage for depth and creates a creamy texture, perfect for a satisfying weeknight dinner or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked sausage (like kielbasa or andouille), sliced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup long-grain white rice, uncooked
  • 3 cups chicken broth (or vegetable broth for vegan option)
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • 1/2 cup frozen corn
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the uncooked rice to the pot and stir to coat it with the spices and oil for 1 minute.
  5. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes. Do not lift the lid during this time.
  6. After 15 minutes, remove the pot from the heat and let it stand, covered, for 5 minutes.
  7. Gently stir in the rinsed black beans, the cooked sausage, heavy cream (or coconut milk), and frozen corn. Cover the pot again and let it sit off the heat for 5 minutes to allow the corn to heat through and the dish to become creamy.
  8. Fluff the rice mixture gently with a fork. Season with salt and pepper to your preference.
  9. Stir in the fresh cilantro. Serve immediately with lime wedges on the side.

Notes

  • For a vegan version, substitute the smoked sausage with 1 cup of crumbled vegan chorizo or extra mushrooms, and use vegetable broth and full-fat coconut milk instead of cream.
  • This recipe works well for meal planning; store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If you are interested in structured eating plans, look into options like a keto meal plan delivery for variety.

Nutrition

Find it online: https://www.unfoldrecipes.com/black-beans-and-rice-one-pot-creamy-sausage/