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Black & Pink Beans with Rice

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This side dish was inspired by the southwestern flavors of salsa, onion, cumin, oregano, garlic, cayenne, beans, and corn. It’s a fiesta on your plate! You could easily make this a complete meal by adding a grilled chicken breast, grilled steak, or pan-seared pork chops.

Serves4

Preparation Time15 min

Preparation Time - Text10-15 minutes

Cooking Time10 min

Cooking Time - Text10

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Ingredients

  • 2 cups instant brown rice
  • One 8-ounce can tomato sauce
  • 1 cup prepared salsa
  • 1 tablespoon onion flakes
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • One 11-ounce can black beans, rinsed and drained
  • One 11-ounce can pink beans, rinsed and drained
  • One 11-ounce can corn, drained
  • Salt and freshly ground black pepper to taste

Instructions

In a large saucepan, combine all the ingredients except for the salt and pepper, and set the pan over medium-high heat. Bring to a simmer, reduce the heat to low, cover, and simmer until the rice is tender and the liquid absorbed, about 10 minutes. Fluff with a fork, season with salt and pepper, and serve.

Bank a batch: Double the recipe and store the extra in a sealable container or plastic bag for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW. Reheat in the microwave for a few minutes on HIGH.

Morph it:Make a double batch and morph the extra into a flavorful filling for burritos and enchiladas. Store for up to 3 days in the refrigerator.

Have it your wa:y Substitute any bean variety for the black and pink beans; white, red, kidney, and chickpeas all work great. You may also substitute fresh or frozen corn kernels (no need to thaw the corn first).

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