Black beans and rice is one of the first meals that I learned to make when I was in college. All culinary exploration in college began with the following prerequisites…
- Super easy
- Super cheap
- Super healthy (well, if you’re a nutrition major, anyway)
I started off my freshman year with a hot pot and an entire drawer full of ramen noodles so graduating to beans and rice was a pretty big day for me. After 13 years, beans and rice is still one of my faithful dinner staples.
Meal Planning Tip:
Make a list of 10 easy, cheap, and healthy meals that you can make in under 30 minutes. Stick the list on your fridge so that you’ll have some inspiration when mealtimes sneak up on you. It’s easier to make a healthy choice when you have some healthy options to choose from.
Garnishes: scallions, diced red onion, cilantro and some raw diced red and green peppers. You could also add diced avocado, shredded cheddar cheese, sour cream, diced tomatoes, etc.
- In a medium size sauce pan heat olive oil over medium/high heat until sizzling. Add onions and garlic and cook until translucent and fragrant.
- Add carrots and saute with onions and garlic, stirring occasionally until texture of carrots softens slightly (about 2-3 minutes)
- Add peppers and saute for 2-3 minutes.
- Next, add can of black beans and stir.
- Add spices and salt and pepper to taste and serve with rice.