There’s SO many options. Of course I started with rice and beans @simplysarahhart
There’s SO many options. Of course I started with rice and beans @simplysarahhart is a easy American recipe that serves 10. 350 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 50 min | Cook: 59 min | Total: 2 hrs 4 min
Cost: $3.73 total, $0.37 per serving
Ingredients
- 1 cup Dried Beans (rinsed, no soaking required)
- 4 cups Water (for cooking beans)
- 2 leaves Bay Leaves (adds aromatic flavor to beans and rice)
- 1 tsp Onion Powder (seasoning for beans and rice)
- 0.5 tsp Salt (adjust to taste)
- 1 cup Long Grain White Rice (uncooked, rinsed)
- 1.25 cups Water (for cooking rice)
- 1 tsp Olive Oil (optional, prevents rice from sticking)
Instructions
Rinse Beans
Place the dried beans in a fine mesh sieve and rinse under cold running water until the water runs clear.
Time: PT5M
Add Beans to Instant Pot
Transfer the rinsed beans to the Instant Pot inner pot. Add 4 cups water, 2 bay leaves, 1 tsp onion powder, and ½ tsp salt.
Time: PT5M
Pressure Cook Beans
Seal the lid, set the valve to sealing, and pressure cook on High for 35 minutes.
Time: PT35M
Release Pressure
Allow a natural pressure release for 10 minutes, then carefully perform a quick release to vent remaining steam.
Time: PT10M
Cool and Store Beans
Open the pot, remove and discard the bay leaves, and transfer the beans to a large bowl. Let cool to room temperature before portioning into freezer bags.
Time: PT10M
Rinse Rice
Place the rice in a fine mesh sieve and rinse under cold water until the water runs clear.
Time: PT5M
Add Rice to Instant Pot
Return the Instant Pot inner pot to the base. Add the rinsed rice, 1.25 cups water, 1 bay leaf, 1 tsp onion powder, and 1 tsp olive oil (optional).
Time: PT5M
Pressure Cook Rice
Seal the lid, set the valve to sealing, and pressure cook on High for 12 minutes.
Time: PT12M
Quick Release Rice
When the timer ends, perform a quick release of pressure.
Time: PT2M
Fluff and Cool Rice
Remove the bay leaf, fluff the rice with a spatula, and spread it on a tray to cool to room temperature.
Time: PT10M
Portion and Freeze
Divide the cooled beans and rice into individual freezer‑safe bags or containers (about 1 cup each), label with date and contents, and place flat in the freezer.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 65 g
- Fat
- 2 g
- Fiber
- 10 g
Dietary info: Vegan, Gluten-Free, Plant-Based, High-Fiber, Low-Fat
Ingredient Substitutions
- Instead of Dried Beans: pinto beans, kidney beans, black beans
- Instead of Bay Leaves: dried thyme, dried oregano
- Instead of Onion Powder: fresh minced onion, shallot powder
- Instead of Salt: sea salt, kosher salt
- Instead of Long Grain White Rice: brown rice, basmati rice, jasmine rice
- Instead of Olive Oil: vegetable oil, canola oil
Equipment Needed
- Instant Pot
- Measuring Cups
- Fine Mesh Sieve
- Spatula
- Freezer‑Safe Bags or Containers
- Marker
Critical Steps — Do Not Skip
- Pressure cooking beans until fully tender (35 min high pressure).
- Natural pressure release for beans to avoid splatter.
- Cooling rice completely before freezing to prevent condensation.
- Labeling each bag with date for food safety.
Chef Tips from the Video
- Add a pinch of smoked paprika to the beans for a subtle smoky flavor.
- For extra texture, stir in frozen peas or corn after the beans have cooled.
- Use a silicone freezer mat to keep bags flat while freezing.
Troubleshooting
Beans are still firm after cooking.
Increase pressure cooking time by 5‑10 minutes and ensure a full natural release before opening.
Rice is mushy or over‑cooked.
Reduce water to 1 cup per cup of rice or shorten the pressure time by 2‑3 minutes.
Freezer burn on beans or rice.
Press out as much air as possible from freezer bags and use a double‑layer bag or airtight container.
Storage
Refrigerator: Consume within 4‑5 days after thawing.
Freezer: Best quality up to 3 months.
Room temperature: Do not store at room temperature; keep frozen until ready to use.
Make-Ahead Tips
- Portion into single‑serve bags for quick microwave reheating.
- Label with cooking date and contents for easy meal planning.
- Store bags flat; they stack better and thaw more evenly.
Frequently Asked Questions
What is the cultural significance and history of bean and rice meals in American plant‑based cuisine?
Beans and rice have long been a staple in American home cooking, especially among plant‑based and budget‑friendly diets. They provide a complete protein when paired, reflecting the tradition of creating nutritious, inexpensive meals for families and students.
What are traditional regional variations of bean and rice dishes in the United States?
In the Southern U.S., red beans and rice are flavored with smoked sausage and Cajun spices. In the Southwest, black beans with cilantro‑lime rice are common. The Plant Slant version keeps it simple and vegan, using bay leaves and onion powder for subtle flavor.
How is bean and rice traditionally served in vegan American households?
Vegan households often serve seasoned beans and fluffy rice together, topped with fresh salsa, avocado, or a drizzle of tahini. The components can be mixed into bowls, burritos, or used as a base for stir‑fries.
What occasions or celebrations feature bean and rice dishes in American culture?
Bean and rice dishes appear at potlucks, college dorm meals, and budget‑friendly family gatherings. They’re also popular for meal‑prep Sundays because they store well and can be customized for any occasion.
What makes the Instant Pot Bean & Rice Freezer Packs special in plant‑based cooking?
Freezing the components individually gives maximum flexibility—cook beans once, rice once, then mix and match throughout the week. The method also boosts resistant starch, which benefits blood‑sugar control, a key concern for many plant‑based eaters.
What are the most common mistakes to avoid when making Instant Pot Bean & Rice Freezer Packs?
Common errors include under‑cooking beans (they should be fully tender), not allowing rice to cool before freezing (causes soggy texture), and forgetting to label bags, which can lead to forgotten food and waste.
Why does this recipe use bay leaves and onion powder instead of fresh onion?
Bay leaves and onion powder provide aromatic depth without adding moisture, which helps the beans and rice stay dry enough for freezer storage. Fresh onion can release water that leads to ice crystals and texture changes.
Can I make the bean and rice components ahead of time and how should I store them?
Yes, both components can be cooked, cooled, portioned, and frozen in airtight bags. Store in the freezer for up to three months and reheat directly from frozen in the microwave or on the stovetop.
What texture and appearance should I look for when the beans are done?
Fully cooked beans should be tender but not falling apart, with a creamy interior and a smooth outer skin. They should retain their shape and be free of hard spots.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on affordable, nutritious, and environmentally friendly plant‑based recipes, often emphasizing meal‑prep, batch cooking, and tips for maximizing nutrient density on a budget.
How does The Plant Slant's approach to plant‑based meal prep differ from other vegan cooking channels?
The Plant Slant emphasizes scientific explanations (like resistant starch) and cost‑effective ingredient choices, while many other channels focus more on gourmet presentation or specialty ingredients.
Last updated: August 28, 2026
