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Bean and Rice Stew



Bean and Rice Stew

Photo © Erin Huffstetler
Need a dinner that's equal parts quick, cheap and tasty? Try SunflowerSue's recipe for bean and rice stew.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 8-10 servings


  • 1 Tbsp olive oil
  • 1/2 lb smoked sausage, bratwurst, salt pork, bacon or leftover ham (optional)
  • (1)14-oz can diced or crushed tomatoes
  • 1/2 lb carrots, cleaned and sliced into coins
  • 1 cup brown rice
  • 2 cans pinto beans (or any similar bean)
  • Water to cover
  • Salt and pepper to taste


1. Heat oil in a large soup pot. If using smoked sausage or bratwurst, cut into thin coins and brown in the oil. If using salt pork or bacon, cut into small cubes or squares and brown until crisp.

2. Pour off excess oil, and add tomatoes with juice and carrots. Add water to cover. Then, add about 1 tsp salt, if desired.

3. Bring to a boil; and reduce heat to simmer, until carrots are slightly softened, but not fully cooked.

4. Add brown rice and additional water (at least 3 cups). Continue simmering for about 35 minutes.

5. Add beans; and cook another 10 to 20 minutes, until rice is soft and creamy.

6. Season to taste. Add soy sauce or beef or ham broth during cooking for meatier flavor.

Serve with warm crusty bread.

Suggested garnishes: shredded sharp cheddar cheese, diced red onions, pickled jalapeno slices

SunflowerSue says: Quick, warm, filling and shockingly delicious for such a simple stew. Omit smoked meat for vegan version. Use dry beans, soaked overnight and added 30 min before rice to cut costs even more.

Note: This is a THICK stew. It needs to be stirred from time to time while simmering, and if rice begins to stick on the bottom, more water or broth should be added.

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