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Team GBFB Celebrates National Nutrition Month®: Michele’s Recipe – Company Beans and Rice

The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!  


Michele Fisher, Community Initiatives Associate. I became a vegetarian in college which set me on a quest to understand more about food and nutrition. This slowly led to a healthier lifestyle. Exercise and eating right makes me feel better, sleep better, and helps a little in keeping up on family hikes and other adventures. My recipe is a modification from Jane Brody’s Company Beans & Rice, featured in her Good Food Book. She is a personal health columnist for the NY Times. The recipe has served me well anytime I have to make a quick dinner for anyone! I love the versatility of this recipe. You can substitute black beans for kidney beans, or quinoa for brown rice. You can add a jalapeno or frozen corn to sauté. You can use all suggested condiments, or none at all. And if you leftovers, you can put it in a burrito shell with some cheddar and heat up the next day. Michele’s Recipe for Company Beans and Rice 1 TBS olive oil 1 onion, diced 1 zucchini, cut in rounds then halved 2 tomatoes 2 teaspoons of oregano 1 can kidney beans Salt & Pepper Grated cheddar cheese (optional) 2 cups cooked brown rice Begin brown rice according to package instructions. Heat olive oil in large skillet on medium heat for 1 minute. Add onions, sauté for 3-4 minutes. Place zucchini in skillet and let sit for 3-4 minutes until 1 side is browned. Stir and continue to sauté until zucchini is cooked . Add tomatoes, oregano, kidney beans & season with salt & pepper. Stir & cook until heated through (2-3 minutes). Serve beans over rice. Top with some grated cheddar cheese. Other condiments that work: chopped cilantro, salsa, hot sauce, avocado.


Did you know that 25% of GBFB’s 51 million pound distribution is made up of fresh produce? Learn more about how GBFB supports healthy lives and communities and how you can help to end hunger here.

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