Western Beans & Rice

Sometimes the simplest meals hit hardest. Canned beans simmered with tomato sauce, sautéed onion, celery, and a dash of hot pepper sauce over steaming rice is the kind of dinner that costs almost nothing and fills you up completely.

The celery is doing more work than you’d think here. It adds a clean, slightly peppery crunch to the soft beans and gives the sauce a savory backbone that onion alone can’t deliver.

Cook the onion and celery until they’re truly tender before adding the beans and sauce. That extra few minutes in butter builds a flavor base that carries the whole dish. Rushing it leaves you with crunchy vegetables floating in a flat-tasting sauce.

Chef Tips

• Drain and rinse the canned beans well. The starchy packing liquid muddies the tomato sauce and makes the dish gummy.
• Start with ⅛ teaspoon hot sauce, then taste and add more at the table. You can always add heat but you can’t take it back.
• Use long-grain white rice for the fluffiest bed. It stays separate and soaks up the sauce without turning mushy.

Variations

• Swap in pinto or black beans for a Southwestern spin, and add a teaspoon of cumin to the sauce.
• Stir in diced ham or crumbled bacon for a smokier, more substantial meal.
• Top with shredded cheddar, sliced scallions, and a dollop of sour cream for a loaded bowl.