Easy rice and beans made with simple pantry staples. This cheap, plant-based recipe is packed with protein, full of flavour, and ready in just 15 minutes.
By five o’clock, the kitchen of "The Ambitious Ant Catering Company" was already operating at full capacity. A terrible storm had flooded a distant part of the forest, forcing hundreds of animals and critters from their homes and tonight the colony had been assigned the important task of feeding them. At the center of the kitchen stood Anthony, the colony’s chief organiser, holding a clipboard twice his size and reading through the list with the seriousness of an ant inspecting a military operation. “Rabbits, squirrels, hedgehogs, birds, several families of mice and the bear from over the hill arrived this morning,” he said. “We need something nourishing, filling, easy to serve and there must be enough for everyone. No unnecessary complications. Rice and beans.” He looked up. “Richard, Thierry, Michel. Get to work.” Within seconds, the entire colony moved as one perfectly organised machine. One line carried individual beans toward the enormous cauldron, another delivered grains of rice, onions and peppers were chopped into precise little squares and bricks of salt were shaved down and dropped into the pot. Paprika and cumin arrived in tiny leaf pouches while tomato paste was wheeled in on acorn carts and several ants ran furiously inside a large shell attached to the cauldron, making the whole thing turn steadily as the ingredients cooked.
Anthony moved through the operation, checking each station. “More paprika.” “Beans mixed properly.” “Keep that heat steady.” Every instruction was followed immediately and soon the smell of garlic, spices, tomato, beans, and rice drifted through the kitchen and out toward the forest. When everything was ready, Anthony pointed toward the road. “Send the runners. Tell everyone who is hungry or in need to come to Moonbeam Meadow, Willow Lane, beneath the old fairy ring. And tell them there is enough for everyone.” A dozen ants rushed off to spread the message. “No one goes hungry tonight! The Ambitious Ant Catering Company always delivers!” Anthony watched them disappear, then turned back toward the steaming cauldron, where the rest of the colony was already organising bowls, spoons and serving stations with the same precise efficiency that had brought the meal together.
Just as the first animals began making their way toward the meadow, a tiny messenger ant hurried into the kitchen carrying a folded leaf. Anthony opened it and read the message from his cousins, the Fire Ants, who were helping with the reconstruction effort in the flooded part of the forest: Construction is going well. Homes are being rebuilt. Anthony smiled, folded the message carefully, and tucked it beneath his clipboard. “Good,” he said, looking toward the enormous pot of rice and beans. “That will be worth sharing tonight.” Then he checked the serving schedule, adjusted the number of bowls for the bear and returned to work.
Ingredients for Rice and Beans
- Beans
- Rice
- Onions
- Bell Pepper
- Paprika Powder
- Cumin Seeds
- Tomato Paste
Why are rice and beans such a perfect budget meal?
Rice and beans is not something you would necessarily find on the menu at a high-end restaurant. But I’m convinced the only reason it isn’t is because they’d have to sell it for way too little, and that would kind of defeat the whole purpose of fine dining and spending lots of money. Because its absence certainly isn’t due to a lack of deliciousness. Made the right way, with generous amounts of spice and the right cooking methods, rice and beans can be what I consider the holy grail of convenient meals. In most countries, you’ll be able to make this dish for under $3. It takes about 10–15 minutes if you have the right ingredients and everything happens in one pot. Additionally it’s packed with nutrients, and, last but certainly not least, it’s genuinely delicious.
What makes this rice and beans recipe special?
Now, while I am of the humble opinion that every recipe is special in its own way, a cornerstone of this one is that it truly uses ingredients that the majority of people around the world have easy access to and probably already have sitting around in their kitchen or pantry. Rice, beans, onions, tomato paste, and paprika powder are things you could surely gather within a minute if you went looking for them in your kitchen. No fancy ingredients, no extra trip to the grocery store, and no fear of failure whatsoever due to its simplicity.
Another thing I love about this recipe is that neither the rice nor the beans are really the main ingredient. Instead, they are pretty evenly balanced in the amount they’re used. That means you get a meal with plenty of nutritional value, while also getting something that feels a little different from your classic rice dish.
How much protein is there in this rice and beans?
he protein content of this dish can vary, but a good-sized portion should land you somewhere around 20–30 grams of protein. It depends on how many beans you use, what kind of beans you choose, and whether you use whole-grain or white rice. If you want an extra protein boost, you can also substitute some or all of the rice with quinoa. And if you’re looking for an especially cheap source of protein, buy dried beans in bulk rather than always relying on canned ones. They take a little more preparation, but they can save you quite a bit of money over time. If the dish ends up a little too protein-dense and therefore on the dry side, you can always add a creamy homemade sauce, such as tahini sauce or vegan yogurt. A little extra moisture can make all the difference.
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How do I make rice and beans taste delicious?
Now, we’ve probably heard somewhere — whether in popular media or old Western movies — that bread and beans or rice and beans are what someone has left to eat when there’s nothing else, or what someone simply needs to survive on. Like prison food, dry bread and water, and all that. Well, I attribute that solely to anti-bean propaganda, perpetrated by shadowy organisations that are yet to be revealed.
Anyway, like any food, you can make it taste great, or you can make it taste boring. This one needs enough salt, since the rice soaks up quite a lot, and be generous with the paprika. I would also definitely recommend using a good-quality, fresh paprika rather than that old, dusty jar that’s been sitting in the back of your cabinet for who knows how long. Old paprika can lose a lot of its flavour and, depending on the quality, can taste a little bitter. So don’t be shy with the seasoning and just trust the process. It’ll turn out great.
Is this recipe suitable for meal prepping?
I have few words to say other than: get cooking and prep away!
This dish keeps well in the fridge for a few days, as long as you don’t leave it sitting out on the counter for too long in between. It’s simple to pack, doesn’t lose its flavour, and can easily be made in bulk. You’re also getting a great combination of protein, carbohydrates, and other nutrients. So you don’t really have to plan much else in advance. The only thing to keep in mind is that it can get a little dry after staying in the fridge. Adding a sauce when serving, or simply adding a splash of water when reheating, can help change that. Other than that, this is a wonderfully easy, cheap, filling, and nutritious meal to prep ahead of time. What more could you want?
Rice and Beans
Ingredients
- 1 cup Rice (cooked or leftover)
- 2 cans Beans (white, black, red…)
- 2 medium Onions
- 1 red Bell Pepper
- 3 cloves Garlic
- 2 tbsp Paprika Powder
- 1 tsp Cumin Seeds
- 1 tbs Dried Thyme
- 2 tbsp Tomato Paste
Instructions
- If you’re NOT using leftover rice, start cooking it. You want the rice ready by the time the vegetables and beans are finished.
- Dice the onion and bell pepper into roughly equal-sized pieces. They don't need to be extraordinarily small. Press or chop the garlic.
- Heat a little olive oil in a large pan over medium-high heat. Add the bell pepper and salt and sauté for about 3 minutes. Then add the onion and continue this process for another 5 minutes or until the onion slightly browns.
- Add the garlic and beans and stir them into the vegetables. Let everything cook together for two minutes.
- Add the cumin, paprika powder and tomato paste. Stir everything together and cook for about 1 minute, until everything is well incorporated.
- Add the cooked rice to the pan and mix everything thoroughly. Make sure there are no big clumps of plain rice left and everything is evenly coated.
- Taste and add more salt if needed. Serve as is or top it with some vegan yogurt, a squeeze of lemon juice or both.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see too!
And if you enjoyed making this quick and cheap recipe, make sure to check out this simple, but incredibly delicious Fast and Easy Curry Tofu next.