Rice and Beans (Meal Prep Friendly)
Easy Rice and Beans recipe with rice and grain mix. Meal prep and freezer friendly, and designed for better texture, flavor, and flexibility.
Servings: 9 servings
Calories: 308kcal
Equipment
- 2 medium saucepans
- 3 silicone freezer trays ½ cup portions (optional)
Ingredients
- ½ cup dried pinto beans
- ½ cup dried chickpeas
- ½ cup dried black eyed peas
- ½ cup dried navy beans
- 2 cups rice or seven grain rice mix (see notes)
Instructions
- Soak the beans: Add all beans to a large bowl. Cover with plenty of water and soak for about 6 hours.
- Cook the beans: Drain and rinse the beans. Transfer to a large pot and cover with fresh water. Bring to a boil, then reduce to a simmer and cook until tender, about 60 minutes, or until all the tyoes of beans are cooked. Optional: Add salt toward the end.
- Cook the grain: Cook the 7-grain mix (or rice of choice) according to package instructions. Once done, let sit covered for 5 minutes, then fluff with a fork.
- Combine: Drain the beans if needed and mix with the cooked grain. Adjust salt to taste.
- Optional cool and store: Spread the mixture in a thin layer to cool. Once cooled, portion into containers and refrigerate or freeze for later use.
Notes
- If beans are not soaked, cooking time will be longer and may be less even.
- Serving size is 1 cup cooked rice and beans. I portioned into ½-cup servings for faster freezing and thawing.
- Nutrition facts are based on a 1-cup serving.
- Find the beans, 7-grain mix, and silicone portion trays used in this recipe linked here.
Nutrition
Calories: 308kcal | Carbohydrates: 59g | Protein: 14g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 638mg | Fiber: 9g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg
