You may find that you’re at home with your family for the next few weeks, trying to cook meals that are nutritious and utilize those dried beans you’ve stockpiled to avoid going to the grocery store. Fortunately, beans are the perfect food! They contain protein, soluble fiber, good carbs, and a variety of beneficial phytonutrients. It’s a good idea to eat at least one cup of beans a day; your gut microbiome will thank you! To help you achieve this goal, I’ve given you one new recipe (Creole Beans & Rice) and linked 12 more bean recipes that are easy and family friendly.
When I was living by myself after college, I used to cook beans and rice all the time. It comes together in 15 minutes and is a complete and satisfying plant-based meal. I always keep onions, peppers, beans, and rice on hand anyway, so this dish was my go-to. And if I had a zucchini on hand, I’d chop that up and throw it in the pot to cook with the onions and peppers. It’s also fun to play around with the seasonings. Want a meatier flavor? Add some smoked paprika! In the mood for herbs? Use herbs de Provence instead of Creole spices! Honestly, it’s hard to mess this dish up.
True story: During that time in my early twenties, I used to make beans and rice for my boyfriend because he loved this dish. After we parted ways, he asked if he could pay me to make my beans and rice for him because he missed it so much. I declined and sent him the recipe instead. 🙂
→ If you’re using dried beans and aren’t sure how to cook them, I like to go to the Rancho Gordo website for tips.
Entrees:
- ½ yellow onion, chopped
- 3-4 cloves garlic, minced
- ½ large bell pepper, red or green
- 1 can 15-oz diced tomatoes with juice
- 2 13.5-oz cans red beans, drained OR 2.5-3 cups cooked red or black beans
- 1 tsp. red wine vinegar or white balsamic vinegar
- 1½ tsp. Creole seasoning* or other seasoning blend of choice (be aware of salt content)
- Optional: 1 Tbs. chopped fresh parsley or cilantro
- 3-4 cups cooked rice or quinoa
- Optional toppings: cubed avocado, vegan sour cream, fresh herbs
- In a medium pot over medium heat, cook the onion, garlic, and pepper in ¼ inch of water until onions are translucent, about 5-7 mins. Add another splash of water if the pot begins to look dry.
- Stir in the diced tomatoes, beans, vinegar, and seasonings. Taste and add more spices or salt if needed. Serve immediately or allow to simmer on low heat for 20 mins before serving.
- To serve, spoon about ¾ cup rice on each plate and top with bean mixture and whichever topping you choose.
Other veggies that are good in this dish: carrots, zucchini, spinach, potatoes, jalapeños, and mushrooms. Just add them to the pot to cook with the onions, garlic, and peppers!
Try this recipe with any seasoning blend you like! It's hard to mess it up.
Like chili, I prefer this recipe as leftovers. Keep it in the fridge up to one week. You can also freeze it up to 3 months.
Quick & Easy Beans & Greens
Soups
Salads
Snacks
Cookie Dough Dip (made with chickpeas!)
There are many more recipes on Daily Dose of Greens that contain beans, but I selected these because they are fairly easy to make and are family friendly. If you’re a more adventurous cook and have time, please peruse the other recipes in the archives. You’ll find that most of my recipes include beans!
I’ve made most of these bean recipes dozens of times, so I recommend bookmarking this page for reference.
If you’re tired of the beans available at your local grocery store and want to try some dried heirloom beans, I love ordering from Rancho Gordo!
I hope all of you enjoy these recipes and stay healthy!
♥ ♥ ♥
Also try my Red Bean Ice Cream!
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