Western Beans & Rice (Vegan)

This is weeknight cooking at its most practical. Pinto beans in tomato sauce spooned over hot brown rice with sauteed onions and celery. Twenty minutes, one skillet, and you’ve got a filling vegan dinner that costs next to nothing.

The tomato sauce and water create a light, saucy base that soaks into the rice. A hit of hot pepper sauce adds just enough warmth to keep things interesting without overwhelming the earthy, mild pinto beans. Celery brings a clean crunch that contrasts with the soft beans.

Simple doesn’t mean boring. The key is cooking the onions and celery until they’re truly tender before adding the sauce. That five minutes of sauteing softens their raw edge and builds a savory base that carries the whole dish.

Kitchen Tips

• Use cooked dried pinto beans or well-drained canned beans; too much bean liquid thins the sauce
• Cook the rice ahead of time; this bean mixture comes together faster than rice takes to cook
• Taste before adding all the salt since canned tomato sauce and beans already contain sodium
• This reheats well and makes great meal prep; the beans absorb more sauce overnight and taste even better

Variations

• Southwestern: Add a teaspoon of cumin and a diced green chile with the tomato sauce
• Black bean swap: Use black beans instead of pinto and add a squeeze of lime before serving
• Loaded: Top with diced avocado, fresh cilantro, and a drizzle of hot sauce at the table