Barbecued Black Beans and Rice, a 15 Minute Dinner Solution

Barbecued Black Beans and Rice are an easy 15 minute solution to dinner. And while they may be easy, they’re definitely not lacking flavor.

A Trip Down Memory Lane

This has been old school week for me in the kitchen. I took a trip down memory lane through my old recipe box (yes, an actual box!).  

Why did I go down memory lane? Because this barbecued black beans and rice recipe led me back to that recipe box.

I hadn’t thought about this black beans recipe for the longest time. What jogged my memory? Not sure, but I did remember it was one of my go-to meals when the kids were younger.

If I needed a quick meal to feed the whole family, this easy recipe was at the top of the list. The list of ingredients were things I either regularly had in my kitchen or easily found at my local grocery store. Plus, I could make it in about 20 minutes.

It’s such a basic recipe, but it is a pretty wholesome meal you can get on the table for little cost and little time. Probably one of the main reasons I really liked this particular recipe!

Easy Substitutions Makes for an Easy Recipe

My criteria for “easy” includes smaller lists of ingredients, ingredients easily found in your local grocery stores (or pantry / fridge) and a very reasonable cooking time. This recipe clicks all those buttons and is one of my favorite recipes for easy substitutions (while maintaining delicious flavor!).

Here are some great substitutions and time hacks:

• I use cans of black beans and just make sure they’re well-drained. You can use dry black beans, but it’s a lot more work than canned beans that just isn’t necessary with this recipe.
• If you don’t have canned diced tomatoes, you can use stewed tomatoes. If you use stewed tomatoes, there isn’t a need for the onion, as stewed tomatoes are seasoned.
• I like to use red onions for their color and taste, but yellow or white onions work just as well. I wouldn’t use green onions as I believe the flavor is a bit too mild.
• I like the bit of heat that a jalapeno brings, but you can substitute canned green chilies for a milder flavor. (Note: If you end up using stewed tomatoes and green chilies, that also means you don’t have any chopping to do with this recipe.)
• ​No olive oil on hand? No problem. Substitute vegetable oil.
• Now, I love fresh sweet corn and the hint of sweetness it brings to this recipe. However, frozen or canned corn is just so much easier to work with for this recipe.
• Finally, the barbecue sauce. The best part about this recipe is that you can use whatever you have on hand. Use what you like best.

So, as you can see, this is such a great dish in terms of utilizing what you have on hand to make this recipe. So many different ways to personalize without sacrificing time or flavor.

How Much Rice Should I Make?

This easy black beans recipe makes enough for around 8 servings. I would cook 1 – 2 cups of dry rice depending how much your family likes rice.

How to Store Black Beans and Rice

I don’t typically freeze these barbecued black beans because they tend to get a little mushy when they thaw. But, it does do well in the fridge.

Simply make the black beans as well as the rice. I put the black beans in an airtight container by themselves. I do the same with the rice.

At this point, store them in the fridge. The black beans should be good for at least a week and I find rice lasts even longer.

The next time you want to serve these black beans, simply reheat in the microwave what you need for the black beans and the same with the rice. Assemble together and you’re ready for dinner!

Barbecued Black Beans and Rice as an Appetizer or Side Dish

I do usually made this recipe as a main dish for the family. But, this is one of the best recipes in terms of its versatility as it also makes for a great side dish or appetizer.

​Either way, I just make the beans and not any rice. If I’m using this recipe as an appetizer, I like making the recipe, allow it to cool to room temperature and then serve with a big bowl of tortilla chips on the side. 

And, I find this is a perfect side dish for those summer barbecues. Warm or room temperature, it goes great with burgers, brats and other grilled meats.

This recipe is also a great way to dress up grilled or pan seared fish. You can serve it on the side, or I like to use it like a salsa and put it on the fish itself. It’s a bit heartier than a salsa or pico, but no less tasty!

Ingredients Needed to Make Barbecued Black Beans and Rice

Full instructions can be found below in the recipe card

• Black beans – Make sure they are well-drained.
• Canned diced tomatoes – Stewed tomatoes are a good substitution.
• Onion – I generally prefer to use red onions, but yellow or white can also be used. If you’re using stewed tomatoes, the onion is optional.
• Jalapeno pepper – Canned green chilies can be substituted if you’d like a milder flavor or you don’t have fresh jalapeño on hand.
• Olive oil – Vegetable oil can be substituted.
• Frozen corn – I prefer frozen, but canned corn can be substituted.
• Barbecue sauce – Any that you have on hand will work.
• Cumin – Adds a warm smoky flavor to the beans.
• Chili powder – Adds a little heat.
• Black pepper
• Cooked rice – White rice or brown rice work equally as well.

How to Make Barbecued Black Beans and Rice

• Chop onion and jalapeno pepper, if using.
• Heat oil over medium heat in a large skillet.
• Saute onion and pepper for about 5 minutes until onion is translucent and softened.
• Add remaining ingredients, except for rice.  
• Stir to combine and simmer over low heat for about 10 minutes.
• Serve with cooked rice.

More Quick and Easy Weeknight Dinners

• 30 Minute White Chicken Chili
• Pork Fried Cauliflower Rice
• Skillet Chicken with Creamy Mustard Sauce
• Grilled Chicken Pesto Pasta

Shared at these great blogs:

Everyday Mom’s Meals

Mandy’s Recipe Box

Katherine Martinelli

Gooseberry Patch