Penny's Beans - Adapted

This is comfort food stripped to its bones: beans and brown rice simmered together in vegetable broth with mushrooms, garlic, onions, and a good squeeze of lemon juice. Simple, filling, and completely plant-based.

Sauteing the onions and garlic first builds an aromatic base, then everything else goes in together and cooks low for about 30 minutes. The broth reduces and thickens around the beans and rice, creating a stew-like consistency rather than a soup.

The canned mushrooms go in with their liquid, which adds an extra layer of savory depth to the pot. Lemon pepper and fresh lemon juice brighten the whole dish and keep it from tasting flat.

Kitchen Tips

• Use whatever cooked beans you have on hand. Pinto, black, navy, or kidney beans all work here
• The rice should be pre-cooked so it absorbs the broth flavors without needing extra liquid or cooking time
• Keep the heat low. A gentle simmer lets the flavors meld without the beans breaking apart into mush
• Adjust the lemon juice at the end. A little extra squeeze right before serving perks up the whole pot

Variations

• Add a can of diced tomatoes for a more saucy, stew-like result
• Stir in a handful of fresh spinach or kale in the last five minutes
• Use fresh mushrooms sauteed with the onions instead of canned for a meatier texture