You are here: Home/Side Dishes/ Acadian Black Beans and Rice
Published: . Last Updated: by: Ginny McMeans
Jump to Recipe -
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.
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 andthrough 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.
Thickaccents, unmistakable music and food traditions, that are uniquely Cajun, belong to America as one of it's most colorful regions.
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.
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!
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.
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.
📋 Recipe
Acadian Black Beans and Rice
Ginny McMeans
Acadian Black Beans and Rice is an updated version of the red beans and rice classic.
How to Freeze Black Beans and Rice. Leftovers are good in the fridge for up to five days or in the freezer for a few months. Store them in smaller airtight containers for individual portions or larger ones to pull out for dinner for the whole family when you need a quick side dish.
When people eat black beans with rice, their blood sugar levels tend to be lower than if they only ate rice. For people with diabetes, adding beans to a healthy diet can improve blood sugar control while reducing heart disease risk.
Yes, there's no question about it! You can for sure freeze rice and beans. I often cook a generous amount of rice and beans and freeze them so that I can use it later on instead of taking out the time to cook a meal from scratch. You can simply take the dish out of your freezer, reheat it, and chow down!
Great news for all those delicious dinner leftovers, you can also freeze cooked beans and recipes containing beans for up to six months. As long as you know what you're doing, that is! Keep reading to make sure your beans are just as delicious in six months as they are on night one.
The high satiety factors of rice and beans can help you lose weight or stay at a healthy weight over time. Satiety measures how satisfying a food is to eat and how long it keeps you full. Satiety is vital in maintaining a healthy weight.
For example, rice and beans both contain soluble fiber, so pairing beans with rice can be helpful for those with diabetes, because the fiber in beans can help prevent blood sugar levels from rising rapidly after a meal.
Put the frozen rice in a heatproof container, sprinkle some water over it, and then throw out the water that pools in the bottom of the container. Cover the container with plastic wrap and microwave at 600 W for 2 minutes. (I used a microwave lid in the photo.)
Andouille sausage is a must; it lends a spicy, cured flavor and plenty of rich fattiness. In order to maximize its flavor penetration, I like to add the sausage to the stew right from the start, even before I add the vegetables.
Store leftover potato salad in a ziplock plastic freezer and squeeze out as much air as possible without squishing the potato salad. Use within three months of freezing. A warm potato salad will fare better because you can heat it back up, but cold, defrosted potato salad is a lackluster version of its former self.
Colorful beans—such as black, red kidney, pinto, or black-eyed peas (the types most commonly cooked with rice)—are also packed with antioxidants. These compounds protect against the kind of cell damage that may lead to heart disease, cancer, and other chronic diseases.
Both are easy to grow, plentiful, and filling. The combination of beans and rice creates a complete protein. Beans alone and rice alone both lack certain essential amino acids. If eaten together, however, each contributes what the other is missing to form a complete protein.
As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add ¼ cup salsa with the stock.
Open beans can be stored in the refrigerator for 3 to 4 days; while it may be tempting to store them right in the can, the USDA recommends transferring them to plastic or glass containers. Beans have a low acid content and this makes them slightly more perishable than more acidic canned foods.
Mylar bags or pail containers are excellent options for long-term storage and bulk foods like beans, grains, and flour. They protect against oxygen, light, moisture, and insects. Once you open your pail containers, a gamma seal lid can ensure easier access while still sealing the bucket.
Uncooked black rice will keep in your pantry for up to 6 months or in your freezer for up to a year. Store cooked black rice in an airtight container in the fridge for 3 to 5 days. Or portion it out and freeze it in a freezer bag or a freezer-safe container for up to 6 months.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.