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Seasoned Orzo and Black Beans

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Kathy Miller

Simple dish, easily and quickly prepared, that can be served on its own for a complete meal. Orzo pasta resembles a short grain white rice, but takes less time to cook.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet


  1. In a 4 quart saucepan, combine water and pasta. Cook over medium high heat until mixture comes to a full boil, 4 to 6 minutes. Continue cooking, stirring occasionally, until pasta is tender, 8 to 10 minutes.
  2. Stir in frozen vegetables, cover, and reduce heat to medium low. Cook until vegetables are tender crisp, 2 to 4 minutes. Do not overcook. Drain.
  3. Stir in beans, butter or margarine, tarragon, and thyme. Continue cooking until heated through. Season to taste with salt and pepper.
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This is one of my favorite dishes. I have found that bow-tie pasta works as a good substitute for the orzo as it holds the ingredients together better and makes the dish a little more substantial as a main dish rather than a side.


This was great! I altered it slightly: I added a small can of mushrooms (drained). Since I didn't a bag of frozen mixed veggies, I used a small bag of frozen peas. I didn't have tarragon, so I added some basil, onion salt and pepper. Very satisfying.


I did not care for this dish at all despite being a fan of black beans, orzo and veggies. The seasoning was off - no depth of flavour and the dish was dry and lifeless. Not a favorite for sure.