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 3–5 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.

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