Happy Friday, everyone!
At the end of a long week, all I want to do is sit down to an easy dinner with my crew and enjoy a long leisurely dinner. It is my absolute favorite way to wind down after a crazy, hectic week before heading into a crazy, hectic weekend.
My favorite go-to, easy dinner? Beans and Rice.
My mom made this dish for the first time a few years ago and we have been making it ever since. I love that it is so easy to make (seriously, it’s chop-dump-stir). I love that it takes NO TIME at all (the bean part takes 30 minutes max). Also, I love that it is so colorful and veggie-packed (the perfect pick-me-up for all the dreary spring weather we are having).
It’s the number one, go-to vegan dinner in our house…
… and it starts with the veggie portion of the bean mixture.
Set a deep-sided skillet over medium heat and add in some olive oil.
When the oil is hot, add in all the colorful veggies. Bell pepper, red onion, and celery. Cook the veggies until they are soft.
Add in some minced garlic. Continue to cook the veggies until the garlic is fragrant.
Then add in the beans! Add in two cans of beans (whatever kind you like) and stir to combine. *note – I did use three cans of beans when I photographed this recipe and it worked beautifully!*
When the beans are heated through (it should take just a minute), add in all the seasonings. Salt + pepper + chili powder + cumin + hot sauce. Stir completely and then taste and adjust seasonings to taste (I always add more hot sauce!).
Then you’re done!
All you need is to cook up some rice (I am a fan of Alton Brown’s baked brown rice… even though it takes a hour…), dish some up in a bowl, spoon over the beans and rice, and garnish with yummy things. Lime wedges, chopped onion, and guacamole are our favorites but you do whatever your heart desires!
Vegan dinner of champions.
(and probably the easiest weeknight dinner ever)
So, what’s your favorite Friday night dinner? How do you like to unwind after a long day?
- 3 tablespoons olive oil
- 2 red bell peppers, washed, seeded, and diced
- 3 stalks of celery, diced
- ½ large red onion, diced small
- 3 cloves garlic, minced
- 2-15oz can beans, drained and thoroughly rinsed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon hot sauce - add more if desired
- 1½ cup dry rice - prepared according to package instructions
- Garnishes - avocado, guacamole, lime wedges, etc.
- In a deep-sided skillet set over medium heat, add in the olive oil. When the oil is hot, add in the bell pepper, celery, and onion. Cook for 1-2 minutes until soft.
- Add in the garlic and cook for an additional minute until garlic is fragrant.
- Add in the beans and stir to combine.
- When the beans are heated through, add in the salt, pepper, chili powder, and hot sauce. Stir together, taste, and adjust seasonings to taste.
- To serve, portion some rice in the bottom of a bowl, top with some beans, and garnish! Enjoy!