Easy Beans


  • 1 cup of rice
  • 1 tbsp or cube bouillon
  • 1 can of beans
  • 1 can or jar of salsa/sauce

Preparation Time: 5 minutes
Cook Time: 15 minutes

I use a rice cooker to cook my rice so that I don’t have to babysit it. I throw the bouillon in with the rice while it cooks. When it’s done, I add the other stuff.

If I’m looking for a Mexican-style flavor, I will use the Herdez Guac salsa. If I’m looking more for an Indian-style flavor, I’ll use Patak’s Jalfrezi Curry sauce with garbanzos (aka chickpeas). If I’m looking more for a Southeast Asian-style flavor, I’ll use soybeans and a teriyaki sauce.

I’m not sure what the nutritional info on a serving would be, but I find this makes a pretty hearty bowl of food. It’s fast, inexpensive, and ingredients (except maybe the sauces — but get what you’re comfortable with) are all individually supposed to be pretty good for you.

One person could refrigerate the unused portion and eat this for lunch for 3โ€“5 days probably, depending on the quantity consumed per meal.

This Herdez salsa seems to be available everywhere.
This Walmart salsa (right) is usually about $1 a can and, I think, pretty tasty. The can is BPA non-intent.
I like Kroger’s canned products because they’re inexpensive, taste as expected, and come in a BPA-free can. These additions make the Mexican-style dish even tastier.
This Patak’s sauce I’ve only found at a local WinCo.
This Soy Yay teriyaki sauce is really just a stand-in for any low sodium version you can find.
If you want to make more of a Southeast Asian-inspired dish, throw in some shelled edamame (aka, mukimame) with your favorite teriyaki sauce. I have the best luck finding this at my local WinCo.
This is a highly-regarded bouillon with relatively low sodium.

Leave a Reply

Your email address will not be published. Required fields are marked *