Recipe: Favorite Beans and Rice

A recipe which you can make on the weekend and also bring to work.


1 packet (16 oz.) dry beans (kidney or black beans preferred)
1 onion, chopped
1 green pepper, chopped
1 celery stalk, sliced thin
1 bulb garlic, minced
2 bay leaves
1 tsp. cumin
1 tsp. chili powder
1 tsp. basil
olive oil
salt and pepper, to taste
optional, 1-2 whole dried or fresh hot peppers
1-2 cups rice



Soak beans overnight, or, bring to a boil and let sit for one hour.

In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.

Add green pepper and celery, and sauté for a few minutes more.

Add beans and enough water to cover all ingredients.

Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done, (1-2 hours, depending on the age of your beans).


Add rice and twice as much water to pot.

Bring to a rolling boil until the water has boiled down to the level of the rice.

Reduce heat to a light simmer and cover for 20 min.

Serve the beans over the rice and enjoy.

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