Walt Weldon'S Rice And Beans
Walt Weldon's Rice and Beans offers a flavorful combination of tender lima beans, fragrant dill, and aromatic thyme, perfect for a comforting and wholesome meal.
Ingredients
Instructions
- Pour 5 cups of water over the rice and let sit for 25 minutes; then drain.
- Cook the lima beans with 1/4 teaspoon salt in a small amount of water until tender.
- In a large skillet, heat the oil over medium heat.
- Add the sliced onion and sauté until translucent.
- Add the drained rice and cooked lima beans to the skillet.
- Stir in the thyme and cook for a few minutes to combine flavors.
- Chop the fresh dill and sprinkle over the rice and beans before serving.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of water for cooking the rice. If you're short on time, canned lima beans can be a quick substitute for dried ones. Additionally, feel free to mix in other herbs like parsley or cilantro for a fresh twist. This dish can also be customized with sautéed bell peppers or carrots for extra nutrition.
Serving Suggestions
Serve this rice and beans dish as a hearty main course or as a side alongside grilled vegetables or a protein of your choice. It pairs beautifully with Carol'S Barbecue Sauce for a flavorful complement. A fresh salad or crusty bread can round out the meal nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water to prevent drying out and microwave in short intervals, stirring occasionally. You can also reheat on the stovetop over low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Walt Weldon'S Rice And Beans contains roughly 1261 calories, with 7g protein, 39g carbohydrates, and 125g fat. It is an excellent source of vitamin C (128% of the Daily Value), iron (78% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1980mg per serving (86% 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 other types of beans for this recipe?
Absolutely! While baby lima beans are used here, you can substitute them with black beans, kidney beans, or chickpeas. Just adjust the cooking time accordingly if using canned beans to avoid overcooking.
Is this recipe suitable for meal prep?
Yes, this rice and beans dish is excellent for meal prep. It holds up well in the fridge and can be easily reheated. Just divide into portions for quick lunches or dinners throughout the week.
Can I make this dish vegan?
Yes, this recipe is naturally vegan as it contains no animal products. For additional protein, consider adding tofu or tempeh, or serve it alongside a vegan protein source.
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).