Red Beans with Tomatoes and Roasted Corn


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!

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Red Beans with Tomatoes and Roasted Corn

Yield – 4 servings

Preparation Time – 10 minutes (Also overnight soak for beans)

Cooking Time – 170 minutes


  • 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)
  • Kernel 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!


  • 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.
  • In small saucepan, cook brown rice according to package instructions.
  • 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 kernels from the corn cob. (Cut off from the cob!). Saute over medium high heat for 7-10 minutes, or until corn browns.
  • Dice tomatoes from the garden.
  • Serve Red Beans over Brown Rice, Topped with Pan Roasted Corn and Tomatoes…and Chips and Salsa!

Cost $4.36


  1. J.Mackinaw says

    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.

  2. AnnieH says

    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.

  3. Jenelle says

    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!

  4. says

    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!


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