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Close up of caramelized smoked andouille sausage rounds over fluffy rice and black beans in a cast iron pan. (One-Pot Black Beans and Rice with Sausage)

One-Pot Black Beans and Rice with Sausage: The Ultimate Skillet Meal

A smoky, hearty One-Pot Black Beans and Rice with Sausage featuring caramelized andouille, fluffy long-grain rice, and tender beans in a cast iron skillet. Perfect for quick, flavorful weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) Smoked Andouille Sausage sliced into thick rounds
  • 1.5 cups (300g) Long-Grain White Rice rinsed
  • 1 can (15oz/425g) Black Beans drained and rinsed
  • 1 medium Onion diced
  • 1 large Green Bell Pepper diced
  • 3 cups (720ml) Chicken Broth
  • 2 tbsp (30ml) Olive Oil divided
  • 1/2 tsp (1g) Cracked Black Pepper plus more for garnish
  • 1/4 cup Fresh Cilantro chopped

Equipment

  • 1 Cast-Iron Skillet 12-inch preferred
  • 1 Wooden spoon

Method
 

Cook the Dish
  1. Heat 1 tbsp oil in a cast iron skillet. Sear sausage rounds for 3-4 minutes per side until dark caramelized marks appear. Remove and set aside.
  2. Add remaining oil and sauté onion and bell pepper until onion is translucent and pepper is soft, about 5-6 minutes.
  3. Stir in the rinsed rice and toast for 2 minutes. Add broth, black beans, and black pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is fluffy. Let sit covered for 5 minutes off heat.
  5. Fluff with a fork, fold in sausage, and garnish with fresh cilantro and cracked black pepper.

Notes

Rinse rice until water is clear for best texture.
Use a heavy-bottomed skillet to prevent burning.