Rice and Beans Recipe

Do you ever have those days where you can’t fathom cooking a dinner? From the lack of posts recently, you might have noticed that I’ve been a little absent – and it’s all because recently I’ve been in a sort of cooking rut or just plain too tired to cook.

Rice and Beans
Rice and Beans

I feel like I get into these ruts every few months and it’s for times like these that this recipe was created. It is simple, quick and most importantly – totally delish! It’s very adaptable to items that you’d have on hand – no red kidney beans? No problem, use pinto instead. Don’t have peppers on hand? Either omit or use celery.

It’s sort of a mish-mash, quickly put together meal that simmers away on the stove for 20-30 minutes, leaving you with a bit of relaxation time before dinner. And on days that you don’t feel like cooking, those few moments of resting before dinner are absolutely needed!

I love this meal not only for it’s simplicity and adaptability based on your pantry, but also because of how spicy and warming it is. We use hot salami and tomatoes with hot peppers in them for the base, which is absolutely perfect for these dreary winter days.

But you can use kielbasa, regular salami, chorizo – basically, whatever floats your boat. This particular time, I decided to use one can of red kidney beans and one can of pinto beans (my new favourite bean!).

Recipe type: MainIngredients

  • 300 g cooked sausage, cut into rounds and quartered (I used hot salami)
  • 1 medium onion, diced
  • 2 green peppers, diced
  • 4 garlic cloves, minced (or grated with a microplane)
  • 1 teaspoon cumin
  • 2 (15 ounce) cans of red kidney beans, drained and rinsed (I used 1 can red kidney beans, and 1 can pinto this time)
  • 1 (15 ounce) can of diced tomatoes (I use the kind with hot peppers for added heat)
  • 1 cup chicken broth
  • 6 cups cooked long-grain rice


  1. Heat a medium saucepan over medium-high heat. Add the sausage and cook until it starts to brown and the fat begins to render. Add the onions and peppers and cook until it softens and begins to brown. Add in the garlic and cumin and cook for 30 seconds, or until fragrant.
  2. Add the beans, tomatoes and chicken broth and bring the mixture to a simmer over medium-high heat.Then cover and reduce heat to low. Simmer, stirring occasionally until the mixture thickens and the flavours have bended, about 20-30 minutes. (The original recipe calls for a 45 minute simmer, but anywhere for 20 – 30 minutes is fine).Serve over rice.

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