One Pot Rice and Beans

canned black beans

🥗Healthier: dried black beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and can be used in place of black beans.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Using water instead of broth reduces sodium and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical option for cooking.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is often cheaper and has a longer shelf life.

Heat olive oil in a wide enameled cast iron pan until hot.

Add chopped yellow onion and chopped garlic; sauté for 1 minute.

Add chopped green bell pepper, chopped red bell pepper, chopped celery, and celery leaves; sauté until soft, about a few minutes.

Rinse the basmati rice in the meantime.

After about 3 minutes, when the vegetables are soft, add the rinsed rice to the pan.

Sauté the rice for about 4 minutes, stirring often until toasted.

Add salt, ground black pepper, and jamaican curry powder; sauté for 2 minutes to cook out the raw flavor of the curry powder.

Add drained black-eyed peas to the pan; you can substitute with red beans or black beans.

Pour in hot chicken stock; you can also use vegetable stock or water.

Cover the pot and bring to a boil.

Once boiling, cover the pot and reduce heat to medium-low; cook until the rice is tender.

Check the rice to ensure it’s cooked; if not, let it cook for 2 more minutes.

Once cooked, add chopped parsley or cilantro and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary