One of our staple meals is beans and rice. I try to have it at least once a week. What’s really sad is that when the children see beans and rice on the table they begin to shout and hurrah. Like, “Yay, mother finally made something good!” They don’t even like to put anything on it. Sissies.
In the summer, bean and rice bowls are the perfect way to use up garden produce. So far, my plan is that if we eat all the tomatoes then I won’t have to can any. Ahha. Fresh garden salsa goes on everything. In the winter we switch things up and I like to serve beans and rice with ginger chile salsa and Cotija cheese. And recently, my friend pointed me in the way of the recipe for Yum Sauce. Which is a secret sauce that originated out of a bean and rice franchise in Oregon. There is such a thing. Anyways, if you haven’t tried it yet, beans and rice are probably the cheapest, healthiest, most versatile food you can eat. All of my children love it, and they love it even more when it’s plastered in nutritional yeast, a.k.a. fish food. Really, you don’t know what you’re missing. 😉