Beans, Peas And Rice
A hearty, budget-friendly bean and rice dish packed with diverse legumes and savory seasonings, perfect for family dinners or large gatherings. Nutritious and filling.
Ingredients
Instructions
- Mix all beans and peas in a jar for storage.
- Put a scoop of mixed peas and beans in a large pan of water and soak for an hour or overnight.
- Rinse the soaked beans and peas, then add more water, chopped onion, salt, pepper, and bouillon cubes.
- Cook the beans and peas slowly on the stove top or in a crock-pot until tender.
- In another pan, boil a cup of rice until cooked.
- Mix the cooked rice with the cooked beans and peas.
- Serve and enjoy this hearty, budget-friendly meal.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion in olive oil before adding it to the beans and peas. You can also substitute any of the beans with canned versions to save time; just reduce the cooking time accordingly. If you're looking for a vegetarian option, replace the chicken bouillon with vegetable bouillon cubes. This dish pairs beautifully with Holiday Pumpkin Cake for a delightful contrast.
Serving Suggestions
This hearty dish is perfect served with a side salad or some crusty bread to soak up the flavors. For a complete meal, consider pairing it with a light dessert like No Egg Chocolate Chip Cookies. It can also be enjoyed as a filling for wraps or tacos, adding a twist to your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a saucepan over low heat, adding a splash of water if needed to loosen the mixture. You can also microwave individual portions in a covered dish for about 2-3 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beans, Peas And Rice contains roughly 91 calories, with 4g protein, 15g carbohydrates, and 2g fat. It is a good source of dietary fiber (15% of the Daily Value) and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1018mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned for this recipe?
Yes, you can use dried beans, but you'll need to soak them beforehand and adjust the cooking time to ensure they become tender. Soaking overnight or for at least an hour is recommended to help with cooking.
What can I do if I don't have chicken bouillon?
If you don't have chicken bouillon, you can use vegetable bouillon for a vegetarian option or simply enhance the flavor with additional herbs and spices, such as garlic powder or smoked paprika, to achieve a savory taste.
Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prep as it holds up well in the fridge. You can make a large batch and portion it out for easy lunches or dinners throughout the week. Just be sure to store it properly to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).