Parmesan Rice and Beans

Parmesan Rice And Beans

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Karen Feinen


An Italianesque take on rice and beans. This is a delicious old family favorite. Inexpensive and full of flavor, protein and veggies, this makes a great meatless main dish.


★★★★★ 1 vote

1 Hr
15 Min
Stove Top


  • 1 1/2 c
    dried pinto beans (or 1 15 oz can precooked beans, rinsed and drained)
  • 4 c
    brown rice, raw
  • ·
    olive oil
  • 2
    large onions, finely chopped
  • 2
    cloves of garlic, crushed
  • 1-2
    carrots, finely chopped
  • 2/3 c
    parsley, chopped
  • 5-6 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 2
    large tomatoes, coarsely chopped
  • 1 Tbsp
  • ·
    pepper to taste
  • 1/4 - 1/2 c
  • 1 c
    or more grated parmesan cheese

How to Make Parmesan Rice and Beans


  1. Using your favorite method, cook pinto beans until tender. Try this method for a quick method that eliminates the need for overnight soaking.
    Best Quick Method for Cooking Dried Beans
    If you want to shorten the time and effort, feel free to substitute about 1 15 oz can of precooked pinto beans, rinsed and drained.
  2. Cook brown rice with 2 tsp salt, using a rice cooker or on your stove top.
  3. While beans and rice are cooking, in the bottom of a large pot, saute onions, carrots, and celery in oil over medium heat until onion is golden.
  4. Add parsley, basil, oregano and garlic and saute for about another minute, being careful not to let the garlic burn. Remove pot from heat until beans and rice have finished cooking.
  5. When beans and rice have finished cooking, place pot with vegetable mixture over medium heat and add tomatoes, salt, pepper, and cooked beans.
  6. Add butter and cheese to the cooked rice. Then add to the beans and vegetable mixture and combine.

Printable Recipe Card

About Parmesan Rice and Beans

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