The Frugal Babe’s Beans and Rice

Written by on in Beans, legumes & grains, Dinner, Meal Prep, Recipes
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Hey babes,

I don’t think I’ve said it yet, but welcome to February! We’re 8.33% of the way through the year! Did you complete Veganuary? Did you extend it another month or 11? Either way, happy to have you. So, we had our employee benefits meeting at work today, and they made a very large point of the inflation our nation is currently experiencing. Long, complicated economics lesson short, things are getting more expensive.

The good news is, lots of the good, old-fashioned plant based staples are still nice and affordable. So, in honor of my recent sticker shock, I thought it would be good to share my favorite end-of-a-tight-month recipe. But don’t worry, it’s still healthy and delicious. In case you’ve been raised outside of the south, let me introduce you to the staple that is rice and beans.

I’ve already spoken at length about the litany of benefits one may get from rice and beans, but they can mostly be summed up like this: FIBER GOOD. As an added bonus, if you choose black beans, you can also anticipate a nice little boost of antioxidants. Always a perk.

The rest of the additions are things I almost always have in my fridge and pantry that add depth of flavor to a generally humble dish. If you want it to be extra spicy, you can swap out the bell pepper for a couple of jalapenos or serrano peppers. Also, if you happen to be extra bougie or just lucky, you can add vegan sausages to this mix. They are tasty for sure, but certainly not critical. This girl can sing all on her own.

So, try it out, save some money, and make your gut microbiome very happy in the process!

The Frugal Babe's Beans and Rice
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The Frugal Babe’s Beans and Rice

Recipe by MonicaDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

25

minutes

Ingredients

  • 1 chopped small onion

  • 1 green bell pepper, chopped

  • 1 tsp garlic, minced

  • 2 14 oz cans (or 4 cups) beans (black, pinto, or kidney preferred), rinsed and drained

  • 1 14oz canned diced tomatoes or two cups fresh diced tomatoes

  • 1/2 Tbsp oregano

  • 1/2 Tbsp cumin

  • 1 Tbsp chili powder

  • Salt and pepper to taste

  • Optional: vegan sausage, diced (such as this one)

  • Leftover brown rice, cooked

Directions

  • In a large skillet over medium heat, add onions, peppers, and garlic and sauté until tender, about five minutes.
  • (Optional) Add sausage and cook sausage for 5 minutes.
  • Add remaining ingredients, simmer for 20 minutes uncovered.
  • Add water/vegetable broth as needed to keep moist.
  • Serve over the rice.