RECIPE :: Baked Beans and Rice

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**Post by guest blogger Gretchen Kingsley**

My husband Chris mentioned in his most recent post that we jump started an emergency savings fund a couple of months back. There are many ways in which we cut back and there are still ways in which we could cut back if the need arose.  Cutting our one minimal cell phone plan (no cell phone, that’s unheard of!) or cutting back on certain food items. Yes, our food expenses are minimal but the majority of our grocery bill really is on produce and it’s not necessary that I have 3-4 pieces of fruit a day. Nor does Chris need to drink as much raw milk as he does. These are healthy but not necessary. And my addiction to homemade coconut milk ice cream (vanilla, chocolate, cookies n’ cream, or any other flavor) is DEFINITELY not a necessity but makes this tired mama feel good at the end of an exhausting day. (For all you dairy-free people, your life will never be the same after adding this ice cream into your life. I’ll share the recipe, it’s too good not to. 🙂

We LOVE meat. Thick steaks. Juicy 1/2 pound burgers with all of the toppings. Grilled chicken that’s been marinated overnight. Brats, brats, and more brats. Though we would love to grill every night (like on vacation) we have cut back on our meat expenses and added in more beans or legumes, quinoa (read Kelsi’s post here) and bulgur (another great recipe here) that are packed with protein but are extremely frugal.

When I went on the hunt for some delicious bean recipes, my dear mom passed this one along to me. I’ve made a few adjustments and we love it!

Baked Beans & Rice:

4 cups cooked beans (any kind though we prefer kidney beans)

1 onion, chopped

3 garlic cloves, minced

1/2 cup vinegar (I now use half white distilled vinegar and half apple cider vinegar)

2 Tbs molasses

4 Tbs rapadura, sucanat or brown sugar

Several drops (or A LOT, like we like it) of Tabasco

Saute onion and garlic together. Mix vinegar, molasses, sugar, and Tabasco and add to sautéed onion and garlic. Stir in beans. Bake for 1 hour at 350 degrees. (The original recipe calls for only half of the vinegar, molasses, and sugar but we like extra sauce to drizzle on top of our rice. So, feel free to cut back on those ingredients if you desire.) OR…place in the crockpot for 4-5 hours on low.


2 cups white rice

4 cups hot water

1 tsp sea salt

2 Tbs. coconut oil or butter

Combine ingredients and bake (covered) for 45 minutes or until water is completely absorbed.



header photo credit

This post was linked to It’s a Keeper Thursday at Everyday Tastes, Simple Lives Thursday at Gnowfglins, Your Green Resource at Live Renewed, Pennywise Platter at the Nourishing Gourmet, Fight Back Friday at Food Renegade, Friday Food Flicks at Traditional Foods, Fresh Bites Friday at Real Food Whole Health,  Seasonal Celebrations at Natural Mother’s Network, Welcome Home Link-Up at Raising Arrows, Monday Mania at The healthy Home Economist, The Homestead Barn Hop at The Prairie Homestead,  Traditional Tuesdays at Cooking TF, Fat Tuesdays at Real Food Forager, Real Food Wednesdays at Kelly The Kitchen Kop, Frugal Days, Sustainable Ways at Frugally Sustainable, Whole Foods Wednesday at Whole Lifestyle Nutrition, WLWW at Women Living Well

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3 Responses to “RECIPE :: Baked Beans and Rice”
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  1. Just curious-what does the baking do for the rice? Less sticky?

  2. It does make it less sticky. I have had perfect results with baking it where as I don’t always have such great results when I cook it. Though when summer comes, I will probably not be baking my rice as much.
    Also, I feel okay about leaving the house while something is in the oven (probably shouldn’t but I do) and so baking it gives me the flexibility to do so.