One of my goals for 2016 is to eat out less, and therefore cook more at home.  Finding easy, healthy recipes that make good leftovers is definitely going to help me achieve that goal.  My schedule is usually changing based on class schedules, and work, and when Boyfriend is home.  So it can be a challenge to plan ahead.  This year Boyfriend and I are going to try cooking together more, and I’m also going to be better about meal planning.

This recipe is great for making on a weeknight since it’s pretty fast and easy.  I use a rice cooker, so that’s all hands-off.  And the leftovers are just as good as the day it’s made.  I’ve made black beans and rice before, and love the simplicity, so this was a fun twist.  This is delicious as a vegan meal, but a runny fried egg on top makes the leftovers just a little different so you don’t get bored, and still vegetarian friendly.

What are your favorite easy, healthy recipes?  Did you make any food related New Years Resolutions?

Red Beans and Rice

Serves 6

Adapted from A Couple Cooks

• 1 Tbsp olive oil
• 1 large onion, diced
• 6 celery stalks, diced
• 1 green bell pepper, diced
• 5 garlic cloves, minced
• 1 (14oz) can diced tomatoes
• 2 (15oz) cans red kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1/2 tsp crushed red pepper flakes (more if you like things spicy)
• 1 tsp paprika
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp kosher salt
• black pepper, to taste
• parsley, to garnish
• 1 fried egg (optional)

In a medium-sized pot, heat olive oil over medium-high heat.  Add onions and sauté for a minute to soften, then add the celery and bell peppers.  Sauté for a few minutes, until the vegetables are tender, then add the garlic, cooking for an additional minute, until fragrant.

Add the remaining ingredients up to the parsley.  Bring to a boil, then reduce heat and simmer for 20-25 minutes.  Serve over rice and garnish with parsley and hot sauce.  Also delicious with a fried egg on top.