Creole Black Beans and Rice
Savor the vibrant flavors of the South with this Creole Black Beans and Rice recipe, a comforting one-pot dish bursting with spices and hearty goodness. Perfectly seasoned black beans, simmered with aromatic smoked paprika, garlic, and classic Creole staples like onion, bell pepper, and celery, take center stage alongside fluffy white rice. Add a smoky twist with optional andouille sausage or keep it vegetarian with vegetable broth—either way, it's a winning combination. This dish is easy to prepare and packs a bold, savory punch with hints of cumin, thyme, and a touch of cayenne for optional heat. Finished with fresh green onions and parsley, it's a wholesome meal for weeknight dinners or a crowd-pleasing dish for gatherings. Looking for a taste of Creole cuisine? This black beans and rice recipe delivers authentic southern warmth in every bite!
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Recipe Information
Ingredients
- 1 lb (dry) black beans
- 2 tbsp olive oil
- 1 medium onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 4 cloves garlic cloves (minced)
- 12 oz andouille sausage (sliced, optional)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp ground cumin
- 0.25 tsp cayenne pepper (optional)
- 2 leaves bay leaves
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups water
- 2 cups white rice
- salt (to taste)
- ground black pepper (to taste)
- 2 stalks green onions (sliced, for garnish)
- 2 tbsp fresh parsley (chopped, for garnish)
- hot sauce (optional)
Instructions
Rinse the black beans thoroughly and soak them in water overnight, covering them by at least 2 inches of water. Drain and rinse before cooking.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and sliced andouille sausage (if using). Cook for an additional 3-4 minutes until the garlic is fragrant and the sausage is slightly browned.
Add the smoked paprika, dried thyme, ground cumin, cayenne pepper (if desired), and bay leaves. Stir well to coat the vegetables and sausage with the spices.
Pour in the chicken or vegetable broth and stir to combine. Add the drained black beans and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the beans simmer for about 60 minutes, or until the beans are tender. Stir occasionally, adding more water if the mixture becomes too thick.
While the beans are cooking, rinse the white rice thoroughly and cook it according to the package instructions.
Once the beans are tender, season the dish with salt and ground black pepper to taste. Adjust the seasoning or spice level as needed.
Serve the black beans in bowls over a bed of cooked white rice. Garnish with sliced green onions, chopped parsley, and a splash of hot sauce if desired.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8171 mg | 355% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 21.5 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2002 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
