Recipe: Easy And Fast Rice And Beans (Vegan)

Easy Beans And Rice - a rainy day meal

Truth be told, I only wanted rice for dinner (I won’t get into the gory details as to why), but my husband was going to require something a bit more substantial. So, I figured it was the perfect time for him to have rice and beans. I could just eat my rice and then load on a bunch of beans for him. No clue where to start, I looked through several recipes but didn’t have all of the ingredients for any of them, but I felt like I got the overall “feel” for the recipes, soooooo I took a plunge and made up my own, and he LOVED it! {Whew!}

But one thing I’m not sure of… is it “Beans and Rice” or “Rice and Beans”???

Easy And Fast Rice and Beans (Vegan)

  • 2 cups of cooked rice
  • 1 Tbsp olive oil
  • 3/4 cup chopped onion (frozen is fine)
  • 1 Tbsp minced garlic
  • 1 can RO-TEL (here is a recipe if you want to make your own from scratch)
  • 1 (15 oz) can of black beans (undrained)
  • 1/2 tsp thyme
  • 4 to 5 “squirts” of hot pepper sauce (y’all know Frank’s is my fav)
  • 1/8 tsp ground cumin
  • lime or avocado wedge (optional)

Instructions:

  1. Heat large skillet on the stove at medium-high and heat the olive oil.
  2. Saute the onion and garlic for a few minutes until crisp tender and then stir in RO-TEL and thyme. Let it cook for about three to five minutes while the juices cook out.
  3. Stir in beans, hot pepper sauce, and cumin. Lower heat to medium and let simmer for 7-8 minutes, stirring once.
  4. Serve over rice and top with lime or avocado!

Oooooo, I was so happy to see all the bright red tomatoes! I bet this would be even more beautiful with the homemade RO-TEL!

Easy Beans And Rice - tomatoes simmering

Yummy, yum, yum said the hubs!

Easy Beans And Rice - side shot

Recipe: Enchilada Bean And Chips Crock Pot “Bake”

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This is one of the first recipes that I have ever made-up on my own, so I’ll admit that I had my fingers crossed hoping all day that it would be good! And it wassssssssss!!!

With this one, remember… just because it’s “vegetarian” (if you use two cream of celerys) that doesn’t mean we should super-chow on it. Eat when you’re hungry… until you are satisfied. Then stop. I’d even recommend serving yourself a bowl/plate of it and then immediately putting the rest of it in tupperware and in the fridge. Maybe make yourself a fruit salad to go with it… eat half of the fruit salad ahead of time and then the other half, if you are still hungry, after you finish the enchilada bake. Not trying to be preachy… more so just reminding myself of this for the next time I pull up this recipe to make! It’s always a good reminder for me of how to move away from gluttony!

Enchilada Bean And Chips Crock Pot “Bake”

Ingredients

  • 1 can (10 3/4 oz) cream of chicken soup*
  • 1 can (10 3/4 oz) cream of celery soup
  • 1 can (4 oz) chopped green chiles
  • 10 oz reduced-fat sour cream
  • 3-4 Tablespoons Frank’s Red Hot Cayenne Pepper Sauce
  • 1 1/2 teaspoons ground cumin
  • 1/2 bag of white corn (or similar) tortilla chips
  • 1 cup frozen corn
  • 1 can (16 oz) red kidney beans, rinsed
  • 1 can (15 oz) black beans, rinsed
  • 2 cups finely shredded colby jack cheese (or similar)

Instructions

  1. In a large bowl combine: cream of chicken, cream of celery, green chiles, sour cream, hot sauce, and cumin.
  2. Crush a few handfuls of tortilla chips and spread over the bottom of the crock pot.
  3. Grab a handful of the verrrrry cold corn and “sprinkle” it on top of the crushed chips.
  4. Place a layer of black beans and kidney beans.
  5. Spread a layer of the soup mixture.
  6. Over the soup mixture, place a layer of shredded cheese.
  7. Repeat the layers again. (I repeated them twice… it might vary based on the size of your crock pot)
  8. End with a layer of chips.
  9. Cooking options: Low for 4-5 hours or on high for 2-3 hours (but you run a bit of a risk of your sour cream separating if you do this)

*Here you have the “easy/convenient” version, but you could totally make your own cream of chicken/celery, make your own tortilla chips, use fresh chopped green chiles, fresh corn, and cook your own black beans and kidney beans. Honestly, I hope to be able to do that someday but I’m not much of a cook, I don’t really enjoy cooking as some do, and I’m not good enough of a time manager to do all that with my toddler and preschooler with me!

And a quick shout out to this flavor combo… Frank’s Red Hot Sauce with ground cumin is uh.maz.ing. I use it in our black bean soup (which is double uh.maz.ing.) and now I use it in anything Mexicanish.

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Recipe: Easy Black Bean Soup (Vegetarian and Vegan)

The Covenant Diet - EASY Black Bean Soup

My sister-in-law made this soup for a getaway weekend when my husband’s family got together to celebrate his dad’s 60th birthday. She made a chicken tortilla soup for everyone else and then made this one for me (she is super considerate)!

It was sooooooo amazinggggggg that I got the recipe and made it again last night! We loved it and we loved the leftovers today for lunch!

I’m not much a photographer, but I did snag that one pic!

Easy Black Bean Soup (Vegetarian and Vegan)
(Below is the stovetop version and the crockpot variations are in {fancy brackets}!)

Ingredients
• 2 Tablespoons vegetable or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4-5 cans (14-19 oz each) black beans, undrained
• 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2 cans (14.5 oz each) vegetable stock {1 can for crockpot}
• 1/4 cup minced fresh cilantro
• 1 1/2 Tablespoons ground cumin
• Sour Cream, optional
• Avocado slices, optional

Directions
1. Heat oil in 4 or 5 quart saucepan. Add garlic and onion; cook until tender.
{Skip this step if you want when making in the crockpot.}

2. Stir in beans with liquid, broth, Frank’s RedHot sauce, cilantro, and cumin. {Include chopped onion and garlic in crockpot.}

3. Bring to a boil. Reduce heat; simmer, partially covered, for 30 minutes, stirring often. {Cook on high for three to four hours. No need to stir.}

4. Remove 1 cup of soup. Place in blender; cover securely and process until smooth. Return to saucepan; stir. (Or do this with an immersion blender.)

5. Serve soup in individual soup bowls. Top with dollop of sour cream and avocado chunks or guacamole, if desired.

Note: This was a smidge over mild on my “tongue temperature” gauge, so if you are sensitive to heat then you might consider decreasing the hot sauce. And on the topic of hot sauce, I am not one for “brand name snobbery”, but I think the sauce really makes this recipe so it might be worth the extra trip or having this sauce for just this recipe. I seriously think you’ll want to make it again anyway!

Note: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave.

Prep Time: 10 minutes {5 minutes}
Cook Time: 35 minutes {3-4 hours}