Beans & Rice Will Keep You From Going Hungry

Ingredients

• 4 lb Dry Black Beans (rinsed and sorted)
• 2 lb Dry Pinto Beans (rinsed and sorted)
• 2 lb Dry Kidney Beans (rinsed and sorted)
• 2 lb Dry Great Northern Beans (rinsed and sorted)
• 12 qt Water (for soaking and cooking beans)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 medium Red Onion (diced)
• 4 cloves Garlic (minced)
• 3 tbsp Tomato Paste (regular tomato paste)
• 14 oz Crushed Tomatoes (canned)
• 1 tsp Garlic Salt (or regular salt)
• 1 tsp Italian Seasoning (dried blend)
• 2 cup Fresh Spinach (roughly chopped; can use frozen)
• ¼ cup Heavy Cream (or whole milk)
• ½ cup Parmesan Cheese (freshly grated)
• 1 pint Kidney Beans (pre‑cooked) (with cooking liquid retained)
• 1 pint Pinto Beans (pre‑cooked) (with cooking liquid retained)
• 14.5 oz Diced Tomatoes (canned)
• 1 packet Chili Seasoning Mix (store‑bought)
• 2 cup Cooked White Rice (leftover or freshly cooked)
• 1 cup Water (for chili rice broth)
• 1 tsp Beef Bouillon Powder (optional for extra flavor)
• ½ cup Cheddar Cheese (shredded, for topping)
• 1 pint Black Beans (pre‑cooked) (drained and rinsed)
• 1 small Serrano Pepper (halved, seeds removed if less heat)
• 1 cup Jasmine Rice (uncooked)
• 1 tbsp Tomato Bouillon Powder (or 1 tsp tomato paste diluted in water)

Instructions

1. Sort and Wash Dry Beans

   Spread the dry beans on a clean surface, pick out any discolored or damaged beans, then place beans in a large bowl. Fill with water, stir with your hands, and rinse. Repeat rinsing three times until the water runs clear.

   Time: PT15M

2. Pressure‑Cook Beans

   Divide beans into batches (e.g., black, pinto, kidney, great northern). For each batch, add beans to the Instant Pot with enough water to cover by 2 inches. Do NOT add salt or oil. Seal the lid and set to high pressure for 65 minutes. When time is up, perform a quick release.

   Time: PT65M

3. Cool Beans Completely

   Transfer cooked beans to a large colander and spread them out on a clean kitchen towel. Allow to cool to room temperature before bagging.

   Time: PT30M

4. Bag and Freeze Beans

   Portion cooled beans into 1‑pint (≈2‑cup) freezer bags. Label each bag with bean type and date. Lay flat in the freezer for quick storage.

   Time: PT10M

5. Italian White Beans – Sauté Aromatics

   Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and sauté 3‑4 minutes until translucent. Add minced garlic and cook another 30 seconds.

   Time: PT5M

   Temperature: Medium

6. Italian White Beans – Build Sauce

   Stir in 1 tbsp tomato paste, then add 14 oz crushed tomatoes, 1 tsp garlic salt, and 1 tsp Italian seasoning. Cook 3‑4 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium

7. Italian White Beans – Finish

   Add 1 pint pre‑cooked great northern beans (drained), ¼ cup heavy cream (or milk), and ½ cup grated Parmesan. Simmer gently for 5 minutes until creamy. Drizzle a little olive oil on top before serving.

   Time: PT5M

   Temperature: Low

8. Chili Rice – Combine Ingredients

   In a saucepan, combine 1 pint pre‑cooked kidney beans (with liquid), 1 pint pre‑cooked pinto beans, 14.5 oz diced tomatoes, 1 packet chili seasoning, 2 cups cooked rice, 1 cup water, and 1 tsp beef bouillon. Stir well.

   Time: PT5M

   Temperature: Medium

9. Chili Rice – Simmer

   Bring the mixture to a gentle boil, then reduce heat and simmer 10‑15 minutes, stirring occasionally, until the sauce thickens and rice is heated through.

   Time: PT15M

   Temperature: Low

10. Chili Rice – Finish

    Turn off heat, top with shredded cheddar cheese, cover, and let sit 2 minutes for cheese to melt.

    Time: PT2M

11. Black Beans & Rice – Sauté Base

    Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and sliced serrano pepper; sauté 5 minutes until softened. Add minced garlic and cook 30 seconds.

    Time: PT5M

    Temperature: Medium

12. Black Beans & Rice – Toast Rice

    Add 1 cup uncooked jasmine rice to the skillet and stir for 3 minutes to lightly toast the grains.

    Time: PT3M

    Temperature: Medium

13. Black Beans & Rice – Add Liquids & Simmer

    Stir in 1 tbsp tomato paste, 1 tbsp tomato bouillon (or 1 tsp tomato paste diluted), 2 cups water, and 1 pint pre‑cooked black beans (drained). Bring to a boil, then reduce to low, cover, and simmer 12‑15 minutes until rice is tender and liquid is absorbed.

    Time: PT15M

    Temperature: Low

14. Black Beans & Rice – Finish

    Remove from heat, sprinkle shredded cheese on top, cover for 2 minutes to melt cheese, then serve.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

12 g

Ingredient Substitutions

• Instead of Dry Black Beans: Canned black beans (not for bulk prep)
• Instead of Dry Pinto Beans: Canned pinto beans
• Instead of Dry Kidney Beans: Canned kidney beans
• Instead of Dry Great Northern Beans: Canned great northern beans
• Instead of Olive Oil: Canola oil
• Instead of Red Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Paste: Tomato sauce (2 tbsp)
• Instead of Crushed Tomatoes: Diced tomatoes, blended
• Instead of Garlic Salt: Regular salt
• Instead of Italian Seasoning: Dried oregano & basil (½ tsp each)
• Instead of Fresh Spinach: Frozen spinach (½ cup)
• Instead of Heavy Cream: Whole milk (¼ cup)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Kidney Beans (pre‑cooked): Canned kidney beans (drained)
• Instead of Pinto Beans (pre‑cooked): Canned pinto beans (drained)
• Instead of Diced Tomatoes: Crushed tomatoes
• Instead of Chili Seasoning Mix: Homemade chili powder blend (2 tsp)
• Instead of Cooked White Rice: Brown rice
• Instead of Beef Bouillon Powder: Vegetable bouillon
• Instead of Cheddar Cheese: Monterey Jack
• Instead of Black Beans (pre‑cooked): Canned black beans (drained)
• Instead of Serrano Pepper: Jalapeño pepper
• Instead of Jasmine Rice: Long‑grain white rice
• Instead of Tomato Bouillon Powder: Additional tomato paste

Equipment Needed

• Instant Pot or Pressure Cooker
• Large Stock Pot (optional)
• Fine Mesh Sieve
• Large Mixing Bowl
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Freezer‑Safe Zip‑Lock Bags (quart size)
• Large Skillet or Saute Pan
• Wooden Spoon

Critical Steps — Do Not Skip

• Sorting and washing beans to remove debris.
• Ensuring beans are fully cooked (soft but not mushy).
• Cooling beans completely before freezing to avoid condensation.
• Keeping water level above beans during cooking to prevent burning.
• Not adding salt or fat during bulk cooking to keep beans versatile.

Chef Tips from the Video

• Add a pinch of smoked paprika to any bean dish for depth.
• For extra creaminess in Italian White Beans, finish with a drizzle of truffle oil.
• Use the bean cooking liquid as a base for soups or stews.

Troubleshooting

Storage

Refrigerator: Cooked beans will keep 4‑5 days in airtight containers.

Freezer: Portioned bean bags freeze up to 3 months.

Room temperature: Do not store cooked beans at room temperature longer than 2 hours.

Make-Ahead Tips

• Freeze beans in 1‑pint bags; they thaw in 30‑45 minutes in the microwave or on the stovetop.
• Pre‑chop onions, garlic, and peppers and store in zip‑lock bags for quick use.
• Cook a large batch of rice and refrigerate; reheat in microwave or skillet.

Frequently Asked Questions