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This recipe was created by one of our cooking instructors, Noah. As a college student, he made sure to cook for himself to save money and these beans remain a staple! They can be made quickly, using canned beans of your choice, onion, and some spices. These beans can be stored in the fridge for the week and can be used in a variety of ways as a main or a side. Serve with rice, toss in a Yum Bowl, roll in a burrito, or add to a taco.
2 15 ounce cans
beans, drained and rinsed
(can use pinto, black, red, or pink)
15 ounce cans
drained and rinsed
can use pinto, black, red, or pink
1 5.5 ounce can
(we use low sodium V8)
5.5 ounce can
we use low sodium V8
Heat olive oil in a medium sauce pan. Add onion and garlic and cook over medium heat until translucent, stirring frequently. Add beans, spices, and vegetable juice to the pot and stir to combine. Cover and simmer over low heat for 30 minutes, stirring occasionally.