We were in Costa Rica a few years back during Passover.* We were in heaven when we stayed inland; there was a plethora of fresh fruits and vegetables. We loved having access to inexpensive, tropical produce and were able to make many meals with these delicious items. Since we were avoiding leavened items, the produce was a boon. When we moved to a fishing village on the West Coast of Costa Rica, gone were the myriad fresh fruits and vegetables and low prices. Bread and fish were plentiful. Since we were trying to keep Passover and as plant-based eaters, our choices were limited and bread was not an option. Fruit and vegetables grow inland and were not accessible. SO – we lived on rice and beans for several days. We bought a 10# bag. and each and every night, we made a new dish with seasonings and spices we found at the local markets. Below is one such recipe. It’s easy to make, filling, delicious, and inexpensive to make, even in Costa Rica.

* For those unfamiliar with the Jewish tradition, during the 8 days of Passover, those who observe it need to avoid all leavened products, IE: wheat and yeast products that rise when baked, such as bread and pasta. Matzoh and matzoh meal are exceptions because they are unleavened (don’t rise). This can present a challenge when traveling.

INGREDIENTS:

2 cups of cooked Brown Rice

15 or 16 oz drained can of Black Beans OR dried beans that have been cooked

1 teaspoon of Turmeric Powder

A tablespoon of Garlic Powder

A teaspoon of Onion Powder

A quarter cup of Salsa (low salt)

STEPS:

Put all ingredients in a non-stick pot (at least 3 quart) and cook on medium until hot.

Serve immediately or simmer until ready to eat.

Note: This dish keeps well for 5-7 days in the fridge in a well-sealed container.

easy rice and beans with salsa

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