Red Beans and Rice

Burlap sack of pinto beans spilling onto rough grained wood.
Prep Time: 
35 minutes
Number of Servings: 
Recipe Source: 
"The Good-to-Go Cookbook" by Kathleen Cannata Hanna ($16.95, Storey Publishing, 2008)


  • 2 Tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 tsp minced garlic
  • 1 green, red, or yellow bell pepper, stemmed, seeded, and chopped
  • 1 (32 oz) can peeled whole tomatoes, chopped
  • 1 medium tomato, chopped
  • 2 tsp Tex-Mex-style seasoning
  • 2 (15 oz) cans pinto beans, drained
  • Salt and black pepper
  • Cooked brown rice


  1. Heat oil in a large skillet over medium heat; add onion and garlic and sauté for 5 minutes. Add bell pepper and cook 5 minutes longer.
  2. Add canned and fresh tomatoes and seasonings; simmer for 15 minutes.
  3. Stir beans into thickened tomato sauce; simmer 5 minutes longer to heat beans. Season with salt and pepper to taste. Serve over rice.

Kitchen Notes: If you don’t have Tex-Mex-style seasoning, substitute 12 teaspoon each of basil, oregano, thyme, and chili powder.