Yummy, Yummy Beans In My Tummy

These were seriously some of the best beans that I have had in a while, and I couldn’t believe how easy they were to make. I was cuddled up on the couch with Netflix the other night and at around 11pm started craving Spanish rice and beans. I tried to brush it out of my mind because it was late and I already had dinner already, and to top it off, I didn’t have all of the ingredients, but I caved in. Basically, whatever ingredients that go into Spanish rice and beans is what I used, just leaving everything else out that I didn’t have and in the end, I liked these even better than when I have all of the components!


1 can of red kidney beans, drained and rinsed

1 medium onion, diced

1 chicken bouillon cube

2 tbs tomato sauce

1 tbs of oil

2 cups of water

Now What?

Saute the onions in the oil till they start to become translucent and then toss in the tomato sauce and use that to scrape the bottom of the pan. Then throw in all of the other ingredients, bring to a boil and stir. Cover the pot, lower the flame and simmer for about 20 minutes, or when you see that almost 2/3 of the liquid has disappeared.

I made some yellow rice to go with the beans, but in all honesty, I didn’t even want the rice, I was just eating spoonfuls of the beans. So freaking good.

-Joyce Huang

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