This simple small batch beans and rice strategy is a great way to not only eat frugally, but healthfully too.
Course: Main Course
Keyword: Beans, Rice
Halfa can of Black Beans, drained and rinsed (¾ cup)(see notes)
Halfa can of Diced Tomatoes (1 cup)(see notes)
2TblSalsa(I prefer Mild)
1/4cupDiced Green Pepper
Chopped Fresh Cilantro
Combine the beans, tomatoes, corn, salsa, and green pepper in a small saucepan.
Heat on medium heat until mixture is warmed through and starting to bubble.
Serve over cooked rice and garnish with plenty of fresh chopped cilantro.
This recipe uses only half of a 15 oz can of beans and half of a 15 oz can of tomatoes. You can empty what is left in the cans into ziploc bags and put them in the freezer to use at another time.I drain and rinse the entire can of beans, and then measure out 3/4 cup of beans which is equal to half of the can.If you would like to use the entire can of beans and tomatoes, increase the corn to 1-1/2 cups and increase the salsa to 4 tablespoons.This beans and rice mixture also makes a tasty filling for tacos.