Beans and Rice
This recipe for beans and rice is great to make on the weekend and bring to work during the week. It's also great for entertaining on a budget, since you can feed 5 or 6 people for less than ten dollars. It is a vegan adaptation of cajun rice and beans, similar to gallo pinto.
- Prep
- 45 min
- Cook
- 1 hr 44 min
- Total
- 2 hr 29 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Soak beans overnight, or, bring to a boil and let sit for one hour.
Procedure
In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
Procedure
Add green pepper and celery, and sauté for a few minutes more.
Procedure
Add beans and enough water to cover all ingredients.
Procedure
Add spices, then bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until done (1–2 hours, depending on the age of your beans).
Procedure
Add rice and twice as much water to a pot (i.e. 1 cup rice + 2 cups water).
Procedure
Bring to a rolling boil, and cook until the water has boiled down to the level of the rice.
Procedure
Reduce heat to a light simmer, cover, and cook for 20 minutes.
Procedure
Serve the beans over the rice and enjoy! It is also very tasty with cornbread.
Notes, tips, and variations
You can use canned beans instead of dry. This greatly reduces cooking time, but doesn't allow for the flavor to soak into the beans as well.
Notes, tips, and variations
To make this in a crockpot, sauté the vegetables in a pan, then add all ingredients (except rice) to the crockpot and cook on low for 6-8 hours.
Notes, tips, and variations
You can make this in an Instant Pot or pressure cooker.
Photo: daSupremo · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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