Seasoned Orzo and Black Beans

18 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Kathy Miller
Recipe by  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.”

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (18)

Rate This Recipe


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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Black Beans with Bacon


next recipe:

Black Bean Soup II