beans

Rice and beans is a perfect meal. It’s simple, easy to make, makes great, multipurpose leftovers, and offers fiber, and– fun fact– the pairing creates a ~complete protein~ (a.k.a all nine amino acids that humans need are present, in case you care to have a nutrition fun fact). It’s also really affordable, especially when buying beans dry. So many reasons to love rice and beans!

Having a big batch of rice and preparing beans can really set you up for success throughout the week. It was great to have rice and beans, and whatever else you have like squash, ready to go makes for a quick lunch during busy work days. On this day, I just heated up the rice, beans, and squash I had roasted for dinner the night before, and mixed up a little dressing. The roasted squash could easily be replaced with another vegetable. I’m thinking roasted broccoli would be good here. Or throw in another add-on like avocado or even something else just raw like some kale or lettuce. Endlessly riff-able. Add any other little toppings like chopped nuts, herbs, chili flakes, or sesame seeds if you feel moved to do so.

This sort of template is versatile and flexible– you can cook a batch of water grain or type of bean you like or are in the mood for. I’m thinking about black beans, chickpeas, and white beans– all super multipurpose and easy to throw in different meals throughout the week. You can also get funky with the grains if you get sick of rice. I’m a fan of barley and farro, both of which are perfect for throwing in soups and grain bowls. I could talk about rice and beans all day so I’ll leave it at that for now. I’ll include a “recipe” for the rice, beans, and dressing the way that I like to make them but you should make those using the method that works best for you. I love using my InstantPot for both. If you’re not into the InstantPot life I’d honestly recommend getting a rice cooker. They’re inexpensive and make cooking batches of rice easy because you don’t have to worry about it burning or boiling over. For the beans, cans are great. If you want to dabble into the world of dried beans I, again, use my InstantPot and like the method Bon Appétit explains here.

Recipe: rice and beans with roasted squash

Rice

If you’re using an InstantPot, I use a 1:1 ratio water: rice for white/jasmine rice and cook on high pressure for 5 minutes, then let it sit for around 10 minutes. For wild rice like I made here, I used a 1.5:1 water:rice ratio and cooked it on high pressure for 15 minutes, then let it sit for around 10 minutes.

Beans

If you’re using an InstantPot, throw around a cup of beans in the pot and cover with around 3 inches of water. Sprinkle in a few generous pinches of salt and a few glugs of olive oil (this is key!) Throw in a few cloves of garlic, and/or a halved onion if you want. I made pinto beans here, which cook for 30 minutes on high pressure if you’re using an InstantPot, then release the pressure after around 10 minutes. Again, use canned beans if that’s what’s easiest for you!

Roasted Squash

preheat oven to 350F
peel and chop squash into around 1/4 inch thick slices
drizzle with olive oil and a pinch of salt
roast for around 20 minutes, checking half-way through to flip

Ginger-Sesame Dressing

1 tbsp. sesame oil
1/2 tbsp. olive oil
1/2 inch grated fresh ginger, or 1/4 tsp. powdered ginger
1 clove grated garlic (or garlic powder)
squeeze of lemon juice (around 1/2 tbsp.)
1/4 tsp. turmeric (omit if you don’t have)
small pinch of salt and pepper

^modify ingredients and ratios as you please!

It’s summer now, which means it’s all about recipes that require the least amount of time in the kitchen. Foods that are simple to throw together and refreshing. No one wants to spend their summer evenings stressing over what to cook and spending time in a stuffy kitchen. Why be hot in a kitchen, when you could be hot outside? I try to start with my end goal: something that I can keep in the fridge and eat cold, that will get even better as the week goes on (it’s a thing), and something that is versatile so I can utilize whatever produce I have on hand. This meal checks all the boxes. Marinated beans are a great way to keep a delicious, simple, and cold protein source on hand. These herby and satisfying beans can be used in this bowl, thrown into salads, or mashed onto toast. The marinating part means that as the beans soak in the oil and spices, they will absorb the flavors. I paired it with brown rice, simple enough to make a big batch of on the stove stop, or with my new love, the Instant Pot. This week, the yellow and purple cauliflower caught my eye. I was craving roasted veggies so I made the sacrifice to turn my oven on. You could also cook them on a pan or steam them to keep in the fridge for the week.

To go the extra mile and add a big pop of flavor, I used harissa paste and plain yogurt. Harissa is a hot chili pepper paste mixed with other herbs and spices. It’s pretty spicy and really packs a punch of flavor. I like using ingredients like this sometimes because just one product can add a lot of flavor with no effort. I got mine from Trader Joe’s, but I’m sure you could find it in other grocery stores. If spicy isn’t your thing, the simple grain bowl would be great on it’s own or with a squeeze of lemon to brighten it up. The plain yogurt is a nice addition to balance out the heat of the harissa and add even more protein. I finished the dish with a sprinkle of feta because I’ve been putting it on everything lately, but it also just adds a nice tang and saltiness.

Overall, this meal is so easy and can be customized to use the type of beans and veggies you like. You can also experiment with the “marinade” by using different spices or flavor combinations. I think cumin, chili powder, and garlic would make for a great Mexican inspired bowl (the plain yogurt could be like your sour cream!). Anyways, I hope you enjoy this simple and tasty meal. Stay cool!

marinated chickpea bowl

Recipe Type: lunch/dinner

Author: Lea Kriesberg

Prep time: 40 mins

Cook time: 40 mins

Total time: 1 hour 20 mins

Serves: 4

Simple, cool, and nutritious summer meal that gets better with time.

Ingredients

1 cup brown rice
2 heads cauliflower and/or broccoli
6 tablespoons olive oil
1 can chickpeas (3/4 cup dry)
4 cloves garlic (or garlic powder)
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup plain yogurt
4 tablespoons harissa paste

Instructions

If you’re roasting your vegetables, preheat the oven to 400 degrees. Bring a pot of water to boil for the rice.
While the oven is heating up and the water is boiling, chop the vegetables. Lay on a aluminum foil-lined baking sheet. Drizzle with around 3 tablespoons of oil, or enough to lightly coat all of the veggies.
When the oven is hot, place the baking sheet on the middle rack and roast for around 40 minutes, tossing and flipping around halfway to ensure all sides are roasty. When the water is boiled, add around 1/2 tablespoon of salt and pour in the rice and simmer for around 40 minutes (adding a salt to grains while they cook is a game changer!).
After you have the veggies and rice squared away, drain and rinse the chickpeas. Add them to a big bowl with around 3 tablespoons of olive oil, chopped garlic, and spices. Mix to coat all the chickpeas. Let stand for at least ten minutes before eating for the first time.
Spread around 1/4 cup of yogurt and 1 tablespoon of harissa around the bottom of your bowl or plate. Add the rice, chickpeas, and veggies. Top with a sprinkle of feta.

Notes

Feel free to add any spices you like or have on hand. Omit harissa paste if you don’t like the spice.