Cooking Stuff

Where Stuff Is Cooked

Quick and Spicy Vegetarian Rice and Beans

From the Vault: I know, I teased with falafel and am giving rice and beans. But I have things going on and for some reason I always write posts right before I post them. So that means a vault recipe today, sorry. On the plus side it’s awesome, so there is that. And I really, legit promise to post the falafel before the week is through.

———-1 cup rice
2 cups cooked beans
2 cup water or broth
1 cup chopped onion
1 clove garlic, minced
1 tsp blackening seasoning
salt, if desired

Saute the onion in some olive oil until translucent, add the garlic and stir for ~30 seconds. Add the rice and stir to coat in the oil. Add the liquid, seasoning and beans, cover and cook until the liquid is absorbed. That’s it.

Note: You can start with dried beans. Take a cup of rinsed/sorted dry beans, put them in a pot and add water until they’re covered by a couple inches. Add ~tsp of the blackening spice and let simmer until tender, ~2 hours. You can them use some of the liquid you cooked the beans in for the rice, I did half that and half broth.


Here’s a quickie, guess what makes for a killer rice and beans seasoning? The blackening seasoning from the shrimp last week! I know, shocking. I wanted something easy, so I looked over my pantry. I had pasta, rice and beans. I’ve been eating a lot of pasta so I went for rice and beans. I started with dry beans, but you can just use a can and it would maim the cooking time. Although you wouldn’t be able to use any of the cooking liquid from the beans, which does add a nice flavor and texture. I guess it all depends on the time frame you have. With canned beans you could have this on the table in less than a half hour, I’m guessing.

And who doesn’t love that? Not that I ever eat at my table these days, unless you count the dinette set table my computer is on. Heh. The one thing about the seasoning is that I found it didn’t have quite enough salt for this kind of thing. It was plenty for the shrimp, but rice and beans want a little more. Although it’s not really required, you could easily do a low salt thing and it still tastes wicked good.

If you wanted to un-veg it you could add some bacon or sausage. Or put it in a tortilla with some taco or carnita stuff. That would also be wicked good.


Filed under: beans, rice, side dish, vegetarian

One Pot Bacon BBQ Beans

Ok, that title may seem misleading to some since I’m not actually posting a recipe, but actually it’s one of the few things I can be sure of.

055 sq

How is that, you ask? Well that’s as far as I got on the post last time. I had thought (hoped) I had written down the recipe here because I lost the paper one, but sadly this was not to be. So instead I’ll just tease with some pics and then recreate it after the next time I go shopping.  Then I’ll write it down and probably lose it again, but hopefully get it onto the computer first. In the meantime I can assure you of a few things:

  1. This whole thing was done in one pot026
  2. There is bacon
  3. AND beans
  4. plus a sweet/tomatoy bbq sauce


I also remember eating it and it was awesome, although I think the other version (the one I also remember eating but not the recipe for) with pineapple was better.040 -sq Either would be great for a cookout or potluck since they are even better made a day or two in advance. Is there a time these beans wouldn’t be good? I don’t expect it. Is there anything they can’t do? Probably, but I wouldn’t test them. I mean, you could bring them to the beach or something. They’re great in cold weather or warm. With pot roast or barbecue! How much would you expect to pay for all these beans? Huh?! But wait, there’s more! Oh, what? Ah, sorry, I guess there isn’t.

Filed under: bacon, barbecue, beans, side dish

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