Rice & Beans Haystack

Rice & Beans Haystack

I get together about once a month with a bunch of friends and we share new recipes with each other. We are all trying to incorporate a little less meat protein in our diets and so when we get together we only cook healthy recipes with plant-based proteins, no meat.

This is a really nice way for us all to taste test several recipes to determine if it is something we would like to make for our families. That way we don’t waste time, energy & money making something that our family won’t like or something that we don’t like.

We got together earlier this month and a friend of mine made these rice & bean haystacks and I can’t get enough of them so I had to share.

I have made a batch just for me and ate the haystacks for lunch each day (so EASY!) I’m lucky enough that if it is something I really enjoy I can eat the same thing for lunch all week and not get bored with it. I have also made it for the family, and my pickiest eater (my husband) whom I didn’t think would even try it really liked it!

 

Rice & Beans Haystack

Ingredients:

  1. 3 cups cooked brown rice (I cook 2 cups dry & it makes a little over 3 cups)
  2. 2 cans black beans, drained and rinsed
  3. 1 can vegetable stock or about 2 cups water
  4. 1 Tbsp Bragg Liquid Aminos
  5. 1 tsp chili powder
  6. 2-3 tomatoes, chopped (I just used salsa)
  7. 1 can water chestnuts, drained & rinsed (I also chopped mine up)
  8. 1 cup corn, fresh or frozen
  9. 2 bell peppers, any color, seeded & chopped
  10. cilantro or parsley, to taste
  11. 1-2 avocados, peeled and diced

Directions:

  • Cook your rice. You want to use a 2:1 ratio so 2 cups water to 1 cup uncooked rice.  Add water, rice & a little salt to a pot, bring to a boil, then reduce heat to low. Simmer, covered for about 45 minutes.
  • Heat your beans and your water or stock on the stove with the liquid aminos and chili powder.  I let it simmer until the liquid has reduced by at least half.
  • Place chopped vegetables and cilantro or parsley in individual bowls so everybody can build their own haystacks.
  • To serve, place several big spoonfuls of rice onto large plates or bowls, ladle beans on top, then add generous amounts of chopped vegetables, cilantro or parsley & avocado on top.
  • I should note here that not all of my kids like the veggies choices available up top so they added carrots and celery to their haystacks. I think a lightly steamed broccoli would be tasty too! So feel free to sub in any vegetables you like, mushrooms might add a nice flavor also.

Summer Price Rice & Beans Haystack

 

I hope you and your family enjoy this as much as I do! With the exception of waiting for the rice to cook it is a pretty quick dinner.

To reduce your evening cook time you could pre-cook your rice beforehand the day or morning before. Whenever we eat rice I have a bad habit of overestimating how much we need so I often have leftover rice in the freezer. You could easily thaw precooked rice and heat it up for this meal.

Wishing you a Happy & Healthy dinner!

 

 

 

  • […] You could use any kind of bean or legume you wanted. If you didn’t have leftovers you could open a can, drain and rinse well. If you wanted to flavor your beans I really like to cook mine the way I did in this recipe. […]

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