How to Make Rice and Beans that Don't Suck | What to Cook to Save Tons of Money

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more budget-friendly.

Chop one medium bell pepper and set aside.

Dice one medium onion and set aside.

In a slow cooker, add the chopped onion and bell pepper without cooking them first.

Add two bay leaves to the slow cooker.

Add one pound of uncooked black beans to the slow cooker.

Add 1.5 tablespoons of chili powder, one tablespoon of ground cumin, and two teaspoons of kosher salt to the slow cooker.

Add three cloves of minced garlic to the slow cooker.

Pour in 32 ounces of vegetable stock and 16 ounces of water into the slow cooker.

Add two teaspoons of chicken bouillon to the slow cooker.

Cook on low for eight to ten hours until the beans are tender.

After eight hours, check the consistency; it should not be too soupy but hearty with plenty of beans.

Serve the soup with Greek yogurt, cilantro, and cheddar cheese, alongside cornbread.

For the beans and rice dinner, heat one tablespoon of olive oil in a pan.

Add one chopped onion and cook for about five minutes until tender.

Add half a chopped bell pepper and two ribs of chopped celery to the pan and cook for another five minutes until tender.

In the meantime, prepare two cups of pre-cooked rice.

Add one 28-ounce can of diced tomatoes (undrained) to the pan.

Add two teaspoons of Worcestershire sauce and one and a half teaspoons of chili powder to the pan.

Add one can of rinsed and drained black beans to the pan.

Mix everything together and let it come to a boil.

Reduce the heat and cover, simmering for an additional seven to nine minutes.

Serve with cheddar cheese and scallions on top, alongside leftover cornbread and salad.

Cooking Techniques

Equipment Needed

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Dietary