Veggie Recipe

Soak (optional) and prepare

Rinse the dried beans under cold water and remove any stones. Optional: soak the beans in enough water to cover by 2 inches for 4–8 hours or overnight, then drain and rinse. If short on time, skip soaking and increase cooking time.

Cook the beans

Place the rinsed (soaked or unsoaked) beans in a large pot or pressure cooker. Add 6 cups of water, the quartered onion, whole garlic cloves (lightly crushed), and bay leaves. For stovetop: bring to a boil, skim foam, reduce heat to a low simmer, cover partially, and cook until tender — about 1.5–2 hours unsoaked or 45–60 minutes if soaked. For pressure cooker/Instant Pot: seal and cook on high pressure for 25–30 minutes unsoaked or 8–12 minutes soaked, then natural release for 10–15 minutes. Check for doneness: beans should be tender but intact.

Season the beans

Once beans are tender, remove and discard bay leaves and onion pieces (or chop and return if you prefer). Stir in 2 tsp salt and 1 tsp black pepper. Simmer uncovered 5–10 minutes to let flavors meld and to thicken the liquid slightly. Taste and adjust seasoning. Keep warm until serving.

Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear to remove excess starch.

In a medium saucepan, combine 1.5 cups rinsed rice, 3 cups water, 1/2 tsp salt, and 1 tbsp butter or oil if using. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving.

Prepare the vegetables: thinly slice the yellow onion, slice the red bell pepper into strips, halve and slice the zucchini, and thinly slice or julienne the carrot. Rinse and drain the spinach.

Heat a large skillet or sauté pan over medium-high heat. Add 2 tbsp olive oil and let warm until shimmering.

Add the sliced onion to the pan and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

Add the red bell pepper and carrot to the pan. Cook, stirring, until they start to soften, about 4–5 minutes.

Add the zucchini and continue to sauté until all vegetables are tender-crisp, about 3–4 more minutes.

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Cook for another minute to bloom the spices.

Add the spinach in batches, letting it wilt between additions. Once all spinach is wilted, squeeze in 1 tbsp fresh lime juice and stir in 2 tbsp chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed. Remove from heat and keep warm.

Portion the rice onto plates or a shallow bowl (about 1/2 to 3/4 cup cooked rice per serving, adjust as desired). Spoon a generous ladle of the olla-style beans alongside or over the rice.

Top with a mound of the sautéed vegetables. Garnish with extra chopped cilantro and lime wedges. Offer hot sauce at the table if desired.

Enjoy warm. Leftover beans keep well refrigerated for 4–5 days; veggies are best eaten within 2 days.