Red Beans with Tomatoes and Roasted Corn

by Erin, The $5 Dinner Mom on August 19, 2009


Tonight’s meal was recommended by Kate…Here is the recipe she sent! Thanks Kate…we thought this was delicious!

I made a few modifications because I didn’t have Yellow Indian Woman Beans, nor did I have cilantro! I scaled the recipe down a bit, as the one she sent was for 10 servings.

I will say that pan roasting corn with green onions and garlic *might* just be my new favorite way to prepare corn! It gave this such a great flavor!

Remember that adding in a fun vegetarian dish like this one each week will help shave a little off your grocery bill!

1 1/2 cups dried small red beans ($.60)
6 cups water
Bunch green onions ($.33)
Few pinches of salt
1 cup brown rice ($.40)
1 tsp olive oil ($.05)
1 tsp lemon juice ($.03)
2 garlic cloves, crushed ($.10)
Kernal from 2 ears of corn ($.38) On sale $.19 each this week!
5 small tomatoes (from the garden)
Salt and pepper, to taste
1 small bag of organic corn tortilla chips ($1.47) On sale this week!…and will use up the rest for tomorrow night’s Taco Salad!
About 1/2 jar store bought salsa ($1) I’m itching to make my own and can it…but am waiting a few weeks to go to the $.69/lb “you pick” tomato extravaganza at my farmer’s market!

1. Soak beans overnight (or at least 2 hours in HOT water if you forget to soak overnight!). Drain and rinse. Add to large saucepan with at least 6 cups of water, the white part of the green onions, and a few pinches of salt. Bring to boil, then reduce heat to medium and cover. Cook for 1.5 – 2 hours, or until beans are soft.
2. In small saucepan, cook brown rice according to package instructions.


3. Once beans and rice reach the end of their cooking times, add olive oil and lemon juice to skillet. Add crushed garlic, sliced green part of the green onions, and the kernals from the corn cob. (Cut off from the cob!). Saute over medium high heat for 7-10 minutes, or until corn browns.
4. Dice tomatoes from the garden.
5. Serve Red Beans over Brown Rice, Topped with Pan Roasted Corn and Tomatoes…and Chips and Salsa!

Cost $4.36

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P.S. Sorry about the site hiccups (slow loading and down time) today…I have sent appropriate emails and all should be back to normal shortly!

{ 8 comments… read them below or add one }

J.Mackinaw August 19, 2009 at 7:20 pm

Since you mentioned canning your own salsa…..just a quick tip….when time to can tomatoes…..just can whole peeled tomatoes in quarts or pints. Then when your ready for salsa, stewed or diced for spaghetti or whatever you can just pop open a jar of your canned whole tomatoes and add whatever special seasonings to make them into salsa or sauces whenever you decide you want it. Saves lots of time and also some waste since you can make them into whatever you need at the time you need it and not be stuck with say….lots of salsa and only some of the diced or sauce.


AnnieH August 19, 2009 at 7:45 pm

Looks like a great recipe!

One thing to keep in mind is that it’s much harder to get beans to cook until tender if you add salt to the water. Reserve the salt until the end.


Erin August 19, 2009 at 8:15 pm

Great tips on canning the tomatoes and adding salt at the end of cooking beans! Will keep those both in mind!



LuAnn August 20, 2009 at 1:05 am

Sounds great!


Jenelle August 20, 2009 at 2:03 pm

This is a great summertime rice and bean recipe! I’m always looking for ways to jazz up rice and beans to keep my family from getting too bored. This one is on the meal plan for next week!


Rita @ Creatively Domestic August 20, 2009 at 9:26 pm

I also just found that method of pan-roasting corn from a new recipe (Blackened Corn Spicy Potato Salad – see link), and I have fallen in love! I’m so excited that someone else gets that excited about new techniques, too. I will have to try this recipe!


Lanie August 21, 2009 at 7:50 am

Looks delicious! I linked to this post in my Friday Favorites.


Jessica August 24, 2009 at 10:07 am

YUM! I was just thinking about what to make for supper and them I came across this blog! I recently received some organic peppercorns and Himalayan sea salt from Sustainable Sourcing and it will be great in this recipe. Thanks for sharing!


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