When I’m in a meal prep rut, I’ll break out this simple recipe from NYTCooking for One-pot Beans, Greens, and Grains. With a little extra time on Sunday in the kitchen, you can bring these simple pantry ingredients together.
Because this recipe calls for almost any combination, you’re in total control of the sodium from the start. Plus, it can be the platform for that leftover Sunday roast or turkey.
Choose Your Bean
Beans can be a sodium trap. My go-to is dried beans rehydrated in an Instant Pot, but you can also grab a can of reduced sodium beans. No salt added beans may be difficult to find, so just give a really good rinse to the low sodium canned beans.
While any bean will work, I prefer either pinto or black beans.
Green Goddess
Greens are where you can be creative. From collard to turnip, my usual is spinach since I always have a bag in the fridge and they’re available almost anywhere year round.
You can use frozen leafy veggies in a pinch, but remember to thaw before adding to the pot.
Rice, Rice Baby
Mixing grains is a great way to add more fiber and protein. I’ll often add quinoa with the rice for those macros while also adding texture. As mentioned in the recipe, avoid brown rice, but most rices or couscous are great.
Almost Done …
Don’t skimp on the citrus and garlic. This recipe really brightens with both and adds a nice acid and richness to the greens and beans.
Put this all together with a hefty protein like chicken, turkey, or tofu for a vegan rendition and you’re set for lunch or dinner.
What’s your favorite combo of beans, greens and grains? Share below
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