Favourite Western Beans & Rice

This is the kind of pantry meal that costs maybe two dollars to feed a crowd. Pinto beans and brown rice form the protein-and-grain backbone, with sauteed onions and celery laying down a savory base before tomato sauce and a hit of hot pepper sauce pull it all together.

The hot sauce is what stops this from feeling bland or one-note. A quarter teaspoon is barely heat, more of a brightening agent that wakes up the tomato and the beans.

Cook the onions and celery until they’re tender and just starting to color. That’s where the savory depth comes from in a dish with so few flavor sources, so don’t rush this step or the bowl ends up tasting like canned tomato over rice.

Kitchen Tips

• Use canned pinto beans for speed, or cook a pot of dry beans on a Sunday for the whole week.
• Brown rice gives this dish heft and a nutty edge, white rice works but the bowl ends up softer and less filling.
• Layer in a pinch of cumin or smoked paprika with the onion saute, the difference is noticeable in a low-ingredient recipe like this.
• Top with chopped fresh cilantro or sliced scallions for a bright contrast to the long-cooked tomato base.

Variations

• Add a diced bell pepper to the onion-celery mix for more sweetness and color.
• Swap pinto beans for black beans or red kidney beans depending on what’s in the pantry.
• Top each bowl with shredded sharp cheddar and pickled jalapenos if vegan isn’t the goal.