Western Beans & Rice(Vegan)

A 25-minute vegan stovetop dinner that leans on pantry staples: cooked pinto beans and brown rice, sautéed onion and celery, canned tomato sauce, and a hit of hot sauce. Frank’s RedHot is the suggested choice; any cayenne-based sauce works.

The rice should be cooked and hot when the beans hit the bowl. This isn’t a one-pot dish; the beans simmer separately and ladle over the rice at the table. Pre-cooking both rice and beans (or using canned beans, drained well) is what gets this on the table in under 30 minutes.

Sautéing the onion and celery for a few minutes builds the foundation. Cook them until the onions go translucent and the celery softens; rushing this leaves you with raw vegetable bite in the otherwise melded sauce.

The half-cup of water thins the tomato sauce just enough to coat the beans without making them swim. Adjust to taste: more for a brothier dish, less for a thicker, chili-like consistency.

Kitchen Tips

• Use any beans you have on hand: black beans, kidney beans, white beans, or a mix. The recipe is designed to be flexible.
• Frank’s RedHot is the user-recommended hot sauce, but Cholula, sambal, or a good chipotle sauce all work. Match heat to your tolerance.
• Brown rice provides the most fiber and best texture; white rice cooks faster if you’re truly time-pressed.
• Top with sliced scallions, chopped cilantro, or a squeeze of lime for a fresh finish.

Variations

• Stir in a cup of frozen corn and a teaspoon of cumin for a more Tex-Mex flavor.
• Add a diced bell pepper along with the onion and celery for color and crunch.
• Top with sliced avocado and a dollop of vegan sour cream for a complete burrito-bowl meal.