Creole-Style Black Beans and Rice Recipe
This Creole-style black beans and rice recipe is built in one pot with smoked sausage, onion, green pepper, celery, garlic, and warm spices. Tomato sauce and bay leaves simmer together to deepen the flavor while the beans thicken gently. Cook a pot of fluffy rice on the side and spoon the beans over the top. Below you’ll find the ingredients and clear how-to steps.
Ingredients
Ingredients
Step-by-Step Method
Brown the sausage
Set a large pot over medium heat. Add the sliced smoked sausage and cook for 3–4 minutes, stirring, until lightly browned.
Soften the vegetables
Stir in the onion, green pepper, celery, and garlic. Sauté for 5–7 minutes so everything turns tender but not mushy.
Bloom the spices
Add thyme, oregano, white pepper, black pepper, and cayenne. Stir for about 30–60 seconds until the spices smell fragrant.
Add beans and liquids
Pour in the black beans, tomato sauce, water, and crumble in the bouillon cube. Drop in the bay leaves and mix well, scraping the bottom of the pot.
Simmer until thickened
Bring to a gentle boil, then reduce the heat to low. Simmer 35–45 minutes with the lid slightly ajar; if it gets too thick, add a little water. Remove bay leaves before serving.
Cook the rice and serve
While the beans simmer, cook your rice until fluffy. Spoon the Creole-style black beans over rice and serve hot.