Growing up, rice and beans was always a staple in my house. We would eat various kinds of beans at least two or three times a week, paired alongside brown rice or occasionally some other random grain. Since moving out, I’ve carried on the tradition of making beans and rice, and typically still end up eating this duo a few times a week due to the amount of leftovers my usual pot of beans provides. Beans provide a hearty, protein-filled ingredient and are especially perfect for college vegetarians. They’re super cheap and can be made into a super tasty meal without the need of any meat. The best part is, beans can be whipped up in no time and take little culinary skills to make.
Below is a rendition of one of my go-to bean dishes. Feel free to eyeball the ingredients (which is what I typically do) or experiment with different veggies and spices, or let my recipe be your guide. I like to pair the beans with a grain or squash, along with some salsa and maybe some cilantro.
Grace’s Vegetarian Black Beans
-1/2 large onion, diced
-1/4 green pepper, diced
-2 cloves garlic, minced
-1 15.5 0z. can black beans, drained
-1 cup button mushrooms, sliced
-1/2 can no-salt-added diced tomatoes, with 1/2 the juice
-1 scant tsp. chili powder
-1/4 tsp. coriander
-Salt and pepper, to taste (I typically do around 1/4 tsp. salt)
Heat large saucepan on medium heat. Coat pan with olive oil. Add onions, garlic, and peppers and saute for 5 minutes. Add mushrooms, spices, and salt and pepper and saute another 2 minutes. Add beans and tomatoes. Reduce heat to low and simmer for at least ten minutes. Remove from heat, and top individual portions with cilantro and salsa, if desired.