What To Do With Leftover Rice and Beans – Rice, Beans, and Greens

Using Leftovers to Make Rice Beans and Greens
Using Leftovers to Make Rice Beans and Greens

Using what you have on hand can be a struggle, especially with it is  just a little of this and a little of that from previous recipes. One trick I love is to let go of preconceived notions of making something specific, and just make something that tastes good. I have a version of this rice, bean, and vegetable mixture regularly as I frequently have leftover rice, beans, and some odds and ends of vegetables. You can jazz it up with herbs and spices, or keep it simple like this version. I love the simplicity and deliciousness of a good olive oil, a little nutritional yeast, and some big, crunchy salt.

 Ingredients

  • 1 TBL oil for cooking
  • 1 small onion, sliced
  • 4 mushrooms, sliced
  • 1 cup cooked rice (mine was leftover from takeout Indian)
  • 3/4 cup cooked kidney beans (or other bean of choice)
  • 2 cups fresh spinach (or other greens)
  • 1 TBL nutritional yeast
  • 1 TBL good olive oil
  • Kosher salt

Instructions

  1. Heat a medium skillet over medium high heat.
  2. Add oil, and saute onion and mushrooms until just softened, about 3 minutes.
  3. Add the rice, kidney beans, and spinach and cook until spinach is wilted and rice and beans are hot.
  4. Sprinkle on nutritional yeast, drizzle the oil, and add some salt. Stir lightly to combine and serve.
  5. This is probably enough to serve two of normal appetite. Enough for one nursing mother.
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Quick and Easy Vegan Garbanzo Bean “Tuna” Salad

Vegan Garbanzo Bean "Tuna" Salad
Vegan Garbanzo Bean “Tuna” Salad

This has been my go-to lunch throughout this pregnancy. It seems to be perfectly satisfying, and easy enough that I can make it even when I’m already hungry. I usually make just enough for one meal, which is what this recipe is for. Sometimes, when I’m feeling the need to do so, I will reduce the fat in this recipe by halving the mayo used and subbing in the same amount of aquafaba (liquid from the can of beans). The flavor is almost as good, and during this pregnancy the lower fat is better every now and again.

Makes 1 serving

 Ingredients

  • 1/3 cooked garbanzo beans
  • 1 TBL vegan mayonnaise
  • 1 tsp sweet pickle relish
  • squeeze of lemon juice
  • salt and pepper to taste
  • 1 tsp each minced sweet onion and celery (optional)

Instructions

  1. Mash garbanzo beans in a small bowl with a fork.
  2. Stir in the mayo, pickle relish, lemon juice, salt and pepper.
  3. Add the onion and celery if using and stir to combine.
  4. Taste and adjust seasoning to your preference.
  5. Serve on bread, or with crackers, sliced veggies, or however you desire.