Black Beans & Rice #onepotdinner

Y’all know how much I love a good #onepotdinner recipe and this recipes is moving right up to top of the list. We have been trying to add more beans to our diet, as they are chockful of nutrients that are vital for heart health. So I put on my thinking cap and tried to put a new spin on a classic dish. My recipe for Black Beans & Rice is really going to please everyone’s tummy. Not to mention be super easy to make and light on the wallet to boot!

The toasting of the rice is a crucial to the success of this dish. When I first started toasting rice, I never took it far enough so I still would end up with crunchy or mushy rice. So I didn’t see the value. Then I learned that you ACTUALLY have to toast it. The rice should look golden like a piece of toasted bread. It’s even better to go farther than just a light gold – a deep brown just shy of black is good. The toasting of the rice does two things – it gives the rice a much deeper, almost nutty, flavor and it helps the rice cook more evenly when you add the cooking liquid. Because the rice is already hot all over, it gets a consistent cook.

I like to use andouille sausage for a recipe like this because it gives it a little extra kick. I personally really enjoy the flavor of andouille but I know some others do not. You could definitely swap it out for smoked sausage or a kielbasa, if that is more your speed. It will only have a slight effect on the over all flavor. Obviously this recipe is a play on Red Beans and rice, so if you wanted to use a different type of bean you could do that too. I have made it with pinto bean, and kidney beans, but I have never tried a white bean. Thought I think I might give that a go one of these times.

You are going to be surprised how hearty this recipe is. You really aren’t going to need any sides or extras with it. That said, it makes great leftovers for lunch or even make it entirely for meal prep. So if you wanted to insure that you had some left overs (they reheat really nicely), you could serve a nice green salad or many make some cornbread to go with it.

Now Let’s Get Cookin’!

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Black Beans & Rice

A flavorful and protein packed #onepotdinner loaded with black beans, tomatoes, andouille sausage and rice, perfect for a weeknight.

Course Dinner, Main Course

Cuisine American

Keyword andouille, andouille sausage, beans and rice, black beans, one pan dinner, one pot meal, rice, rice and beans, tomato

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Equipment

• 1 12-inch Everyday Pan with Lid

Ingredients

• 3 tbsp Oil
• ½ Large White Onion fine diced
• 1 tbsp Minced Garlic
• 2 cups Long Grain Rice
• 1 15oz can Petite Diced Tomatoes
• 1 tsp Cumin
• 1 tsp Tumeric
• 1 tsp Salt
• 1 tsp Pepper
• ½ tsp Cayenne Pepper
• 2 cans Black Beans drained
• 2 lbs Andouille Sausage diced
• 1 quart Chicken Broth
• 2 cups water (less if necessary)

Get Recipe Ingredients

Instructions

• In a large saute pan over medium high heat, add oil. Add onions and garlic and sauté 3 minutes. Then add rice and toast until golden.
• Add seasoning, black beans, sausage and chicken broth to pan. Add just enough water for everything to be completely covered (may be less than 2 cups or but shouldn't' be more). Stir to combine and let come just to a bubble. Reduce heat to medium and cover with lid. Let cook for 25 minutes. Remove lid and check that all liquid has been absorbed. If it is hasn't then return lid and let cook another 5 minutes.
• Serve in a shallow bowl and a sprinkle of parsley, if desired.