My husband Jon and I have recently decided to venture into intimidating territory: house hunting. After a decade of renting, we finally feel that it only makes sense to put our finances toward a forever home – and while we search for the house of our dreams, we are trying to be as frugal as possible. In short: We’ve been eating a lot of beans lately.

In an effort to cut down on our grocery bill, we’ve switched over to eating plant-based meals as much as possible. Some may view this as a sacrifice but honestly, it’s really a win-win situation; not only are we saving money, but we’re also actually eating healthier, more colorful meals that are as nutritious and filling as they are light – a pretty perfect combination as we head into warmer weather.

Today, I am sharing with you all one of my go-to emergency meals – as in quick-prep, low-effort “break glass in case of immediate hunger” sort of situations. Cost-effective and full of flavor, this simple black beans and rice recipe is something I can easily whip up when Jon and I are feeling tempted to splurge on takeout, but the bank balance says otherwise. I start with a packet of Vigo Saffron Yellow Rice, two cans of low-sodium black beans and a can of diced tomatoes with jalapeños. Then, I add some fresh produce and spices to elevate it a bit and bring it all together. With the total ingredient cost coming to about $8, we are able to get six meals for about $1.35 a serving out of this – hard to beat in today’s economy and far more nutritious than top ramen.

Now, I’m obviously not reinventing any wheels here. Rice and beans have been nourishing households around the globe for thousands of years and have historically served as a safeguard against famine during times of food insecurity. With a rich history rooted in human migration, cultural innovation and agricultural advancement, these two humble ingredients have been a culinary fixture throughout human history. When rice and beans are combined, they create a complete protein, meaning they contain all of the essential amino acids our bodies need to thrive. Additionally, beans are a great source of fiber and rice works as a carbohydrate to supply us with long-lasting energy.

All the prep work I have to do for this meal is to dice an onion and mince a few cloves of garlic. After that, I just throw ingredients into the pot and leave to simmer for about 20 minutes. To make this even easier, you could season with a packet of store-bought taco seasoning – but I prefer to mix up my own blend just to utilize the spices we already have. Jon and I do love a bit of heat, but if you don’t like spicy food, you can just cut down or completely eliminate the crushed red pepper. I really love the Vigo brand rice blends.
They have several different flavors to choose from including cilantro lime, birria and even a coconut ginger (which pairs great with curry), but if you wanted to make this dish even more cost-effective you could forgo the $2 rice pack and just make whatever rice you already have on hand.

Whether you are also practicing frugality, want to incorporate more plant-based meals into your diet, or just need some easy sides for your next Taco Tuesday, I hope you’ll try this one out. Rice and beans may be cheap, but by no means do they lack value. If Jon and I are lucky enough, you may soon find me writing a food column from my new kitchen, but even if we do become homeowners, you will still find me whipping up some delicious and nutritious rice and bean recipes.

SPICY BLACK BEANS AND VIGO YELLOW RICE

Ingredients:
1 10-ounce packet of Vigo Saffron Yellow Rice
2 15-ounce cans low-sodium black beans
1 15-ounce can diced tomatoes with jalapeños
2 tablespoons olive oil
Large yellow onion, diced
4 cloves of garlic, minced
Spice blend: 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon crushed red pepper
For topping: avocado, sour cream, lime juice and hot sauce

Instructions:
■ Heat the olive oil in a large skillet over medium heat. Once heated, add the yellow onion and sauté until soft.
■ Meanwhile, mix your spice blend and heat water in a small saucepan over medium-high heat, according to the directions on the Vigo rice packet.
■ Once the onion is soft, add the minced garlic and spices and stir to coat evenly until fragrant, about 2 minutes.
■ Add the can of diced tomatoes and stir to combine. Meanwhile, make sure to start the rice on the other burner.
■ Drain both cans of black beans and add to the mixture. Stir to combine and then cover and simmer for 20 minutes while the rice cooks.
■ When the rice is finished, turn off the heat and serve. Top with sliced avocado, a dollop of sour cream, a squeeze of lime juice and some hot sauce. Enjoy.

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!