Mama Tip #3 + Beans and Rice

I’ve been asked pretty often how I use dried beans in my meal planning. What happens when you wake up in the morning or start to wonder around lunchtime what you’ll be making for dinner? You think, “Mmmm, beans sound good!” And then you realize you only have dried beans and didn’t soak them overnight.

Fear not, brave bean lovers! There is a “quick” cook method that takes around 3 hours. The Tip–Cook an entire bag of dried beans at a time and freeze whatever you don’t use immediately. That way if you think about dinner right before dinner time, you can still thaw your beans and have them in no time. The quick cook method is as follows:

Fill a large pot with your sorted beans and water to cover the beans plus an extra inch or so.


Bring those bad boys to a happy rolling boil for 1 minute. This is what it should look like.

Now turn of the heat and cover. Allow to stand for 1 hour. Drain and rinse your beans, fill pot with water again (a little more this time), bring to a boil and simmer for 1.5-2 more hours or until the beans are the consistency you’re going for.

I almost always use this method as I almost always forget to soak my beans. It works great with my kids’ nap time after lunch when I start to think about the evening.

Beans and Rice

  • 3-4 cups cooked pinto beans
  • 1/2 cup salsa
  • 2 T chopped cilantro
  • Salt, pepper, chili powder and red pepper to taste
  • Hot cooked rice to serve

Mix the beans with the salsa, cilantro and spices. Serve over hot rice.

We ate this super simple (and cheap!) meal with sweet potato fries. I would have a picture for you except we ate them all so fast.

Sweet Potato Fries

Peel and cut a sweet potato into spears. The smaller the spear, the faster it cooks and the more likely it is to get a bit crispy. Mine are usually pretty small–less girthy than a pencil. Toss the potato spears in a small amount of olive oil, just enough to coat. Lay out in a single layer on a parchment lined cookie sheet. Sprinkle with cinnamon or salt and pepper or whatever sounds good. Bake at 425 for 20-25 minutes, turning half way through.


This entry was posted in Mama Tips, Recipe and tagged . Bookmark the permalink.

One Response to Mama Tip #3 + Beans and Rice

  1. Pingback: Lentil Soup, Crockpot Burritos & Baked Rice Bowls | A Closer Peek

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s