Skillet Beans & Rice

Four kinds of beans, two bell peppers, barbecue sauce, and a skillet. That’s dinner.

This is the kind of meal that costs almost nothing, feeds a crowd, and actually tastes better the longer it simmers.

Black beans, kidney beans, pinto beans, and cannellini beans get tossed together with sauteed peppers and onions, canned tomatoes, and a good pour of barbecue sauce.

Let it cook for as little as 15 minutes or up to 2 hours if you’ve got the time. The longer it goes, the thicker and more flavorful it gets.

Spoon it over rice and call it done.

Kitchen Tips

• Drain and rinse all the beans before adding them. This cuts the sodium and removes the starchy canning liquid
• The longer simmer is worth it if you have time. Two hours turns this into a thick, saucy stew that coats the rice beautifully
• Use your favorite barbecue sauce here. Smoky, sweet, spicy, whatever you like will steer the whole flavor
• This is naturally vegan and high in fiber and protein, making it a solid meal-prep option for the week