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    You are here: Home / Side Dishes / Acadian Black Beans and Rice

    Acadian Black Beans and Rice

    Published: April 18, 2017. Last Updated: July 17, 2022 by: Ginny McMeans

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    Acadian Black Beans and Rice are mixed together with beautiful beiges, blacks and reds then sprinkled with green parsley. All piles in a blue speckled bowl.
    A blue grey bowl filled with spicy colored black beans and rice with a fork leaning on the bowl. Text above for pinning.
    Acadian Black Beans and Rice are mixed together with beautiful beiges, blacks and reds then sprinkles with green parsley.

     Acadian Black Beans and Rice is an updated version of the red beans and rice classic. Made with a variety of spices popular in Cajun country.

    Acadian Black Beans and Rice are mixed together with beautiful beiges, blacks and reds then sprinkled with green parsley. All piles in a blue speckles bowl.

    Everything about this recipe screams comfort! Even with all the spices it is mixed and melded for the perfect side dish. You can even make this a main meal.

    Just add a big salad and crusty bread.

    My extended family has roots in Avery Island. That is way way down on the south side of Louisiana and through osmosis I feel as though I have a closer connection there too.

    Marcel Olivier, came to California from the Olivier Plantation in the early 1900's and through a close encounter with my Aunt Lou became my Uncle Frenchy. Yep, in those years, nationalities played a big part for your identity.

    I am just now trying to put together his ancestry line but at least I have Acadian Louisiana.

    Thick accents, unmistakable music and food traditions, that are uniquely Cajun, belong to America as one of it's most colorful regions.

    Acadian Black Beans and Rice up-close view of the recipe for a better look of a perfect side dish. A fork is balancing on the full bowl of colorful contrasting black beans and brown rice.

    Spices like cayenne pepper, paprika and chili powder along with garlic and bell pepper make up part of the delicious Cajun flavors.

    Different spices, flavors, and measurements make for some delicious meals.

    And ... Acadian Black Beans and Rice is done in under 30 minutes. So easy. So fast. So tasty.

    This is a big batch so you might be able to take advantage of leftovers for lunch also.

    If you wanted to serve Acadian Black Beans and Rice as a side Cauliflower Po Boy Sandwich would be a fantastic main dish. Take a peek!

    Cauliflower Po' Boy is a big hoagie sandwich with golden breaded balls of cauliflower peeking out with lettuce and creamy condiments.
    Don't forget the salad.

    What are some other classic Acadian Recipes?

    Beignets are must have when you visit Louisiana. Fried fritters balls sprinkled with powdered sugar.

    Beets are grown in many areas of the state and canning pickled beets are popular because it's a great way to preserve the beautiful red vegetable to last the whole year.

    White taffy made with either molasses, maple syrup or just plain organic white sugar is an Acadian sweet treat. As always it's wrapped waxed paper with twisted ends.

    And how about the mix of truly Creole/Cajun/Acadian ingredients? Hot peppers, yams, greens, black-eyed peas, melons, coffee, and okra!

    Acadian Black Beans and Rice optimized for social media shares in a square photo. Colorful black beans and rice mixed with red bells and sprinkled with green parsley.

    Helpful Tools for Black Beans and Rice

    • I know it's kind of easy to cook rice in a pot with a lid but do you know it's even easier in a rice cooker? If the pot comes in a pretty red color then all the better.
    • I'm all about one piece stainless steel when it comes to measuring spoons. They last forever. But ... I need two sets. Especially on a cooking spree.
    • It's almost the same for measuring cups. Well, exactly the same when it comes to stainless steel and you even get 7 sizes with this set.
    • This recipe needs a large skillet and I figure you might as well get one with a lis for future recipes.

    Acadian Black Beans and Rice are mixed together with beautiful beiges, blacks and reds then sprinkles with green parsley. Double photos on top of each other showing different angles of bowls full of black beans and brown rice.

    Acadian Black Beans and Rice is an updated version of the red beans and rice classic.

    Acadian Black Beans and Rice

    Ginny McMeans
    Acadian Black Beans and Rice is an updated version of the red beans and rice classic.
    4.71 from 24 votes
    Print Save Saved
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Vegan
    Servings 6
    Calories 400 kcal

    Ingredients
      

    • 30 ounces black beans 2 - 15 ounce cans each, drained
    • 1 ½ cups brown rice
    • 3 ½ cups vegetable broth low sodium, for rice
    • 1 tablespoon extra virgin olive oil
    • ½ yellow onion chopped
    • 1 green bell pepper chopped
    • 1 clove garlic finely chopped
    • ¼ cup tomatoes diced
    • 1 teaspoon parsley
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • 1 teaspoon paprika
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon black pepper
    • 1 teaspoon salt

    Instructions
     

    • Cook the brown rice in any method you choose. I use a rice cooker and I like to cook the rice with vegetable broth for this recipe.
    • In a large skillet heat the oil to medium and then add the onion and bell pepper.
    • Saute until the onion becomes transparent, about 10 minutes.
    • Add all the other ingredients (except the rice) to the large skillet that has the onion and bell pepper.
    • Cook for 10 minutes.
    • Add the rice and heat through.

    Video

    Nutrition

    Serving: 12ouncesCalories: 400kcalCarbohydrates: 74gProtein: 16gFat: 4gSodium: 941mgPotassium: 699mgFiber: 14gSugar: 2gVitamin A: 510IUVitamin C: 18.2mgCalcium: 63mgIron: 4.1mg
    Tried this recipe?Let us know how it was!

    How do you Freeze Acadian Black Beans and Rice

    To Freeze:

    Let cool to room temperature. Package in rigid sided containers and freeze up to 6 months.

    To Prepare After Freezing:

    Remove from the freezer and put in the refrigerator for at least 6 hours. It will keep in the fridge 3 days.

    The night of serving: 

    Put all in a large skillet and heat through. Add more vegetable broth or salsa if it becomes too dry while heating. You can also heat in the microwave for 2 to 3 minutes stirring every minute. Ready to serve.

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      Recipe Rating




    1. Nikkole

      August 19, 2020 at 4:16 pm

      5 stars
      Delicious! Only thing I did was add more spice because we like things hot. Already looking forward to making this again!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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