Every year, I seem to have one easy dinner recipe that I keep returning to over and over again for busy days. This year, it is the Potato and Bean Bowl, which combines a few simple foods into a meal. There are many easy variations for this meal, making it a versatile dinner that doesn't have to taste the same every time.
To make this meal especially quick-and-easy, I use homemade pinto beans that have been frozen in 2-cup wide-mouth mason jars. These beans can easily be thawed in the fridge overnight, or in cool water in the sink. Using wide-mouth jars ensures that, even if the beans aren't completely thawed, they will easily pour out of the jar.
For the potatoes, leftover baked potatoes can be chopped and then quickly fried in a skillet. Oven roasted potatoes work well here, too, if you have time for them to cook. Another simple option for busy days is to use organic frozen hashbrowns, cooked in plenty of butter.
Potato and Bean Layered Bowls
Potatoes: fried, roasted, or hashbrowns
Shredded cheddar cheese
OPTIONAL add-ins:
Chopped avocado
Fried eggs
Sauteed veggies (our favorite combination:
caramelized onions, red bell peppers, mushrooms, and carrots)
Salsa
Sour cream
Prepare your potatoes as desired, either fried, roasted, or hashbrowns.
Heat the pinto beans in a small pot over low heat. (A 2-cup mason jar contains enough beans for 3-4 people.)
Prepare your optional add-ins. On the busiest days, I just add fried eggs to the potatoes and beans to make a complete meal.
Make your layered bowl as follows: beans followed by a sprinkle of cheese, followed by potatoes. Top with any or all of these: taco meat, fried eggs, avocado chunks, sauteed veggies, a dollop of sour cream, and/or a scoop of salsa.
Serve and enjoy!
What is your current go-to easy dinner?
This post is part of Weekend Potluck!
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