Batch cooking on a budget means making a big pot of something delicious that feeds you for days without breaking the bank. This recipe is a flexible, hearty base—think beans, grains, and vegetables—that you can turn into multiple meals throughout the week. It’s perfect for busy people who want to save money and time without sacrificing flavor.
Ingredients
- 2 cups (370 g) dried brown rice (or 3 cups / 540 g cooked rice)
- 1 cup (200 g) dried black beans (or 2 cans / 15 oz each, drained and rinsed)
- 1 cup (200 g) dried pinto beans (or 2 cans / 15 oz each, drained and rinsed)
- 2 tablespoons (30 ml) olive oil
- 1 large onion, diced (about 1½ cups / 225 g)
- 3 cloves garlic, minced
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 jalapeño, seeded and minced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 can (14.5 oz / 411 g) diced tomatoes with juices
- 2 cups (480 ml) vegetable broth or water
- 1 cup (150 g) frozen corn kernels
- Juice of 1 lime (about 2 tablespoons / 30 ml)
- Optional toppings: shredded cheese, sour cream, cilantro, avocado, hot sauce
Instructions
- Prep the beans (if using dried): Rinse the dried beans and pick out any debris. Soak them overnight in a large bowl with 4 cups (960 ml) of water. The next day, drain and rinse them. (If using canned beans, skip this step and just rinse them.)
- Cook the rice: In a medium saucepan, bring 4 cups (960 ml) of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 35–40 minutes, until the water is absorbed and the rice is tender. Fluff with a fork and set aside. (If using pre-cooked rice, skip this step.)
- Cook the beans: In a large pot, add the soaked beans and cover with 6 cups (1.4 L) of water. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until beans are tender but not mushy. Drain and set aside. (If using canned beans, skip this step.)
- Sauté the aromatics: In the same large pot, heat the olive oil over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3–4 minutes.
- Add spices: Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
- Combine everything: Add the diced tomatoes (with their juices), vegetable broth (or water), cooked beans, and corn. Stir well. Bring to a simmer and let it cook for 15–20 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
- Finish and serve: Remove from heat and stir in the lime juice. Taste and adjust seasoning with more salt or lime if needed. Serve over the cooked rice with your favorite toppings.
Tips
- Substitutions: Use any combination of beans you like—kidney, chickpeas, or white beans work great. Swap the rice for quinoa, farro, or even pasta. Use fresh tomatoes (about 2 cups / 350 g chopped) instead of canned if you have them.
- Make it ahead: The entire dish (beans and rice) can be made up to 3 days ahead and stored in the fridge. It also freezes beautifully for up to 3 months. Portion into individual containers for easy grab-and-go lunches.
- Common mistake: Don’t skip soaking the dried beans—it shortens cooking time and makes them easier to digest. If you’re in a hurry, use canned beans and reduce the cooking time by 30 minutes.
- Spice level: Adjust the jalapeño and chili powder to your heat preference. For a milder version, omit the jalapeño and use mild chili powder.
Serving Suggestions
Serve this batch cook as a burrito bowl with rice, a scoop of the bean mixture, and toppings like shredded lettuce, salsa, and a dollop of Greek yogurt or sour cream. It’s also great as a filling for tacos, quesadillas, or stuffed peppers. For a quick lunch, wrap it in a tortilla with cheese and warm it up.
Variations
- Add protein: Stir in 1 lb (450 g) of cooked ground beef or turkey (cook to 160°F / 71°C) or shredded chicken (cook to 165°F / 74°C) during the last 10 minutes of simmering.
- Make it a soup: Add an extra 2 cups (480 ml) of broth to make a hearty bean soup. Serve with crusty bread.
- Change the flavor profile: Swap the cumin and chili powder for Italian herbs (oregano, basil, thyme) and use white beans and diced tomatoes for a Mediterranean twist.
- Go green: Add a bag of fresh spinach or kale in the last 5 minutes of cooking and stir until wilted.
Storage and Reheating
Store the bean mixture and rice separately in airtight containers in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then microwave for 2–3 minutes or heat in a saucepan over medium heat, adding a splash of water or broth if it seems dry. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, absolutely. Canned beans are a great time-saver. Just drain and rinse them well to remove excess sodium. You can skip the soaking and boiling steps entirely, and add them in step 6.
How long will this keep in the fridge? The bean mixture and rice will stay fresh for 3–4 days in the refrigerator. Make sure to store them in airtight containers and cool them to room temperature within 2 hours of cooking before refrigerating.
Can I freeze this dish? Yes, it freezes very well. Portion into freezer-safe containers or bags, leaving a little room for expansion. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
What can I serve with it besides rice? This bean mixture is versatile. Serve it with quinoa, cauliflower rice, or even over a baked potato. It’s also great as a dip with tortilla chips.
How can I make this more filling? Add more protein, like a can of drained chickpeas or a cup of cooked lentils. You can also serve it with a fried egg on top or a side of sautéed greens.
Is this dish spicy? It has a mild kick from the chili powder and optional jalapeño. To make it completely mild, omit the jalapeño and use half the chili powder. You can always add hot sauce at the table.
Related
- Koo Baked Beans 400g: Easy Upgrades & Serving Ideas
- Kefir Breakfast Bowl: Easy, Tangy & Customizable
- Julie Chrisley French Toast Casserole Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).