Posts Tagged ‘vegan bean and rice’

This week’s dinner was simple and completely vegan (save for Chad’s salad dressing). We cooked rice with beans and other veggies and served it with a salad. For dessert we had a blackberry and raspberry cobbler. Before dinner we sampled Sierra Nevada’s 2010 Tumbler Autumn Brown Ale. We both enjoyed the beer, although Jacob liked it a bit more than Chad, which is to be expected given that it was a fairly hoppy beer. Overall, this week’s dinner is a flexible and easy-to-do meal. Feel free to adjust it as you see fit!

Rice and Beans

1 cup white rice
1 can fire roasted tomatoes
1 can black beans and liquid
1 can kidney beans and liquid
1 can Southwestern corn medley
1/2 jar banana pepper rings and juice
1 cup  water
Chipotle Tabasco Sauce, to taste
Salt, pepper, and other spices (basil, oregano, cumin) to taste


  • Add all ingredients to a large boiler over high heat
  • Allow mixture to boil for several minutes, then reduce heat to low and allow to simmer for 20-30 minutes (depending on amount of liquid remaining in pot and how moist you want the beans and rice to be)
  • Cut off heat and allow mixture to rest for at least 10 minutes before serving
  • Serve with a salad and bread of choice

Blackberry and Raspberry Cobbler
12 oz. frozen blackberries
12 oz. frozen raspberries
1/2 cup sugar (for berries)
1/4 water (for berries)
1 cup sugar (for topping)
1 cup flour (for topping)
1 cup plain soy milk (for topping)
1 tablespoon melted vegetable spread (for topping)


  • Pour berries into a 9×9 baking dish
  • Mix sugar and water (for berries) and pour over the berries
  • Mix topping ingredients and sprinkle over berries
  • Drizzle melted vegetable spread over topping
  • Bake at 350 degrees until golden brown (30-40 minutes)


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