A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Sausage, Rice, and Black Bean stovetop casserole

This recipe is based on a similar oven-baked casserole. The original is wonderful. But if you are short on time, it is lovely to have a delicious, warm dinner ready in about 30 minutes!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe.

Black Bean and Sausage stovetop casserole


  • Splash canola or other cooking oil
  • 1 onion, chopped
  • 3 cloves garlic minced/pressed
  • 1 1/3 lb raw Italian sausages, sliced
  • 1 1/2 cup basmati or jasmine rice
  • 1 can corn (omit if you cannot tolerate corn)
  • 2 15oz can(s) black beans (drained)
  • 2 cups water
  • 28 oz can diced tomatoes (or petite diced)
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/8 tsp cayenne
  • 2 pinches kosher or sea salt

In a large soup pot, warm enough oil to cover the bottom of the pan over medium heat. Add onions and garlic. Sauté until they become tender.

Add sausage slices, and continue to cook, stirring frequently. Continue cooking until they become browned.

Pour rice into the pot, stirring so the rice absorbs some of the flavors from the sausages and onion/garlic.

Add all other ingredients, stirring. Turn heat up to a boil, stirring occasionally so it doesn’t burn on the bottom.

When it boils, turn heat down to low, and cover. Set timer for 20 minutes. Stir occasionally while it is cooking.

Serve on plates or in bowls with some steamed veggies or a salad.

6 Responses to “Sausage, Rice, and Black Bean stovetop casserole”

  • […] Here’s another interesting post I read today by Rachel […]

  • I hadn’t checked out your recipe site in a long time. It looks fabulous! I make a recipe very similar to this…will have to try this one with the rice.

    I hope all is well!

  • Sounds delish, so I’m going to save it to del.icio.us! ; )

  • Lorna:

    What a great website……..
    interesting about dairy Soy and glutens proteins being very similar, I knew it about dairy and soy, but not gluten too…… I will have to ponder and observe about this a wee bit, as me and our 4 dcs are all allergic to dairy and Soy protein.
    I’m interested in your sausages, are they gluten & dairy free? I know I can’t buy any here that suit our allergens without having them specially made…..we also have issues with MSG and a whole load of numbers like nitrates and sulphites. Now we have suasages made for us by a “Hallal” butcher, he makes them for us with just extra finely minced beef and fresh herbs, and no fillers, we have to have them because we live in a BBQ culture – New Zealand.

  • Lucas Rimmer:

    Hey Rachel!

    This sounds like a great recipe, but I am a bit confused.

    The ingredients list calls for 2 cups water AND 1 cup water.

    Is one of these an error, do I add 3 cups water, or is there something amiss in the cooking instructions?

    Please advise.


  • Rachel:

    sorry, I missed your comment before, Lucas!

    It’s just the 2 cups of water. I’m editing the recipe now. Thanks for pointing it out!

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