Rice and Beans Stack

rice cakeI make rice and beans all the time.  Usually I use either Indian spices or Mexican spices and it always tastes great.  You just can’t ruin rice and beans.  Tonight, however, I wanted to try something different, both in taste and in presentation.  I wanted to elevate rice and beans to a new level, because as good as it is, you have to admit, it is not the most visually appealing meal.  Until now, that is!  I added some refried beans so it would have a creamy texture and could be molded into a pleasing shape.  What took me only a few extra minutes of time made the meal infinitely better!  Maybe next time I will try layering grilled veggies in the middle… so many great ideas for the old standy-by of rice and beans!

  • 2 15 oz cans beans, drained (I used one can pinto and one can kidney)
  • 1/2 15 oz can refried beans (I used Whole Foods organic refried black beans)
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 1 vegan “beef” bouillon (I used edward and son’s “not beef”)
  • 1 T olive oil
  • 1/2 t onion powder
  • 5 cups cooked rice (white or brown)

Heat the oil in a large frying pan over medium high heat.  Add the onions and cook until translucent.  Add the garlic and cook 1 minute more.  Add the bouillon cube and stir well as it melts into the onions.  Add the refried beans and stir to combine.  Add the beans and gently mix together.

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Cook until heated through.  In a large bowl, combine the rice with the bean mixture.  Press into any shape object you like.  I used ramekins.  Then just turn it out onto your plate.

Serves 6

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