Black & Pink Beans with Rice Recipe

Name: Black & Pink Beans with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups instant brown rice; One 8-ounce can tomato sauce; 1 cup prepared salsa; 1 tablespoon onion flakes; 1 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne; One 11-ounce can black beans, rinsed and drained; One 11-ounce can pink beans, rinsed and drained; One 11-ounce can corn, drained; Salt and freshly ground black pepper to taste

Servings: persons

2 cups instant brown rice
One 8-ounce can tomato sauce
1 cup prepared salsa
1 tablespoon onion flakes
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
One 11-ounce can black beans, rinsed and drained
One 11-ounce can pink beans, rinsed and drained
One 11-ounce can corn, drained
Salt and freshly ground black pepper to taste

1
In a large saucepan, combine all the ingredients except for the salt and pepper, and set the pan over medium-high heat.
2
Bring to a simmer, reduce the heat to low, cover, and simmer until the rice is tender and the liquid absorbed, about 10 minutes.
3
Fluff with a fork, season with salt and pepper, and serve.
4
Bank a batch: Double the recipe and store the extra in a sealable container or plastic bag for up to 3 days in the refrigerator or up to 3 months in the freezer.
5
Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW.
6
Reheat in the microwave for a few minutes on HIGH.
7
Morph it:Make a double batch and morph the extra into a flavorful filling for burritos and enchiladas.
8
Store for up to 3 days in the refrigerator.
9
Have it your wa:y Substitute any bean variety for the black and pink beans; white, red, kidney, and chickpeas all work great.
10
You may also substitute fresh or frozen corn kernels (no need to thaw the corn first).

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups instant brown rice, One 8-ounce can tomato sauce, 1 cup prepared salsa, 1 tablespoon onion flakes, and more.

Yes, Black & Pink Beans with Rice falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black & Pink Beans with Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions