Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick.
It’s Mardi Gras or Fat Tuesday as it’s commonly known! Time to party it up Carnivale-Style before abstaining from certain fatty foods, drink and habits during the six weeks of Lent.
I’m a novice when it comes to creole and cajun style cooking as I didn’t grow up in the south and my family didn’t cook with many of the flavors associated with that style of cooking either.
So I wanted to ease into the process this year by making a simple Cajun Black Beans and Rice dish to celebrate.Many times before I try a new recipe I’ll search for it online. I find three to five different recipes just to get the gist of what goes in it so that I can pull out the parts I think me and my family will like and try to replicate the flavors.
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Now as most of you know, most cajun rice recipes call for peppers, but you will not see any in here because we don’t like peppers. Any of them! Raw. Cooked. Hot. Sweet. Nothing.
You may or may not have noticed that the only thing I make with peppers is Sausage and Peppers and even when I eat that, I don’t eat the pepper or onion part. I just like it for the flavor. See, everyone has their little quirks!
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Cajun Black Beans and Rice
- 2 c . Uncooked Minute White Rice
- 1-15 oz . Can Black Beans, rinsed
- 1 tbsp . Extra Virgin Olive Oil
- 1 Scallion, chopped
- 1 Plum Tomato, small dice
- 1 Clove Garlic, minced
- 1/2 tsp . Dried Oregano
- 1/4 tsp . Dried Thyme
- 2 tbsp . Hot Sauce (more or less depending on your preference)
- Cook rice according to package directions.
- Heat the oil to a large, nonstick saute pan, then add the scallions, tomatoes, garlic, oregano, thyme, salt and hot sauce.
- Saute until the tomatoes start to soften, then add in the rice and beans.
- Mix well and adjust your seasonings as needed.
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