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Hawaiian Beans and Rice

Dish Type: Assorted Beans and Lots o'Lentils


  • 1 cup Dry Brown Rice
  • 1 can drained and rinsed Beans, or 2 cups cooked
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 tbsp Vegetable oil
  • 2 cups chopped Red Cabbage (about quarter of a head)
  • 2 cups Fresh Baby Spinach
  • 2 tablespoons Soy Sauce
  • 3/4 teaspoon Smoked Paprika
  • 1 can sliced Pineapple, juice reserved


First, prepare the basic beans and rice:

Cook the brown rice.  Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes.  Add the garlic and fry for an additional 5 minutes.  Stir in the beans and heat through. Add salt and pepper to taste.   Serve with rice.

To create Hawaiian Beans and Rice:

Stir the red cabbage, 1/2 cup pineapple juice, 1 tablespoon of soy sauce, and smoked paprika into the bean and onion mixture.  Cook for 5 minutes, until cabbage, is cooked but still crunchy.  Stir in spinach and cook for 2 more minutes, until slightly wilted.  Add salt and pepper to taste.

Meanwhile, spray a frying pan with nonstick cooking spray and heat on medium-high.  Lay pineapple rings in pan, and sprinkle with 1 tablespoon of soy sauce.  Fry for 2 minutes per side, until nice and charred.  Serve on top of beans and rice.

Feeling fancy?  Add a chopped red bell pepper in with the cabbage, sprinkle beans with a minced jalapeño pepper, and fold 1/2 cup of toasted coconut into cooked rice.

Read the blog post where this recipe originally appeared: High-Protein Hawaiian Rice and Beans Recipe

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