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.


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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