Cookbook:Beans and Rice

Cookbook | Ingredients | Recipes

Rice and beans stew in bowl

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 togallo pinto.




  1. Soak beans overnight, or, bring to a boil and let sit for one hour.
  2. In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
  3. Add green pepper and celery, and sauté for a few minutes more.
  4. Add beans and enough water to cover all ingredients.
  5. Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done, (1-2 hours, depending on the age of your beans).


  1. Add rice and twice as much water to pot (i.e. 1 cup rice = 2 cups water, 1 ½ cups rice = 3 cups water).
  2. Bring to a rolling boil until the water has boiled down to the level of the rice.
  3. Reduce heat to a light simmer and cover for 20 min.


  1. Serve the beans over the rice and enjoy! It is also very tasty with cornbread.

Notes, tips, and variationsEdit

  • 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.
  • 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.
  • You can make this in an Instant Pot or pressure cooker.