Of all the recipes from Mug Meals ($17) by Dina Cheney, this Indian red beans over rice is my favorite, because it tastes like lightened-up take-out food. Yet, it can be made at a fraction of the price, and there's hardly any waiting involved. Just throw all the ingredients in a mug, let it bubble away in the microwave, and lunch (or dinner) is served. I recommend sprinkling salt over the top once it comes out!
For a heftier portion, double the ingredients and use a 16-ounce mug. For a lower-sodium version, seek out low- or no-salt beans. Garam masala is an Indian spice mixture that can be found at most grocery stores.
Editor's note: I used yellow bell peppers in this recipe instead of red. I also keep fully cooked, frozen brown rice on standby to quickly add to this recipe.
- 1/2 cup canned small red beans, rinsed and drained
- 2 tablespoons finely chopped red onions
- 2 tablespoons finely chopped red bell peppers
- 2 teaspoons finely chopped fresh cilantro or flat-leaf parsley leaves
- 1 teaspoon fresh lime juice
- 1 teaspoon tomato paste
- 1/2 teaspoon honey
- 1/4 teaspoon garam masala
- 1/4 teaspoon kosher salt
- 1/2 cup cooked brown rice (short or long grain)
- Mix together the beans, onions, bell peppers, herbs, lime juice, tomato paste, honey, garam masala, and salt in a small bowl. Pour into a 12-oz. mug.
- Cover and microwave until hot, about 2 minutes. Serve over the rice.
Source: Reprinted with permission from Mug Meals by Dina Cheney, published by The Taunton Press in 2015
- Main Dishes, Beans
- Serves 1
- Cook Time
- 5 minutes