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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

5 min.

35 min.

40 min.



Vegetarian Costa Rican Bean Bowl

This dish, robust in flavor, is incredibly easy to make and approximately one hour for prep time and cooking, which makes for a great meal for after school or after work.


2 8-oz. cans of Blue Runner black beans
1 qt. carton of Latin-style bean soup
3 medium-sized limes
2 c. pico de gallo
1 avocado, sliced and diced
1 c. shredded cheese (we use cheddar, but feel free to use an alternative cheese) ½ c. sour cream
¾ c. cilantro, chopped
1 box cilantro lime Zatarain’s rice
Salt and pepper


1Sauté 1 cup of the pico de gallo in olive oil.
2Add the carton of bean soup and the two cans of beans to the pot.
3Squeeze the juice from one lime into a ramekin, and pour into the pot.
4Salt and pepper the bean soup to your taste, while cooking on medium to high heat for approximately 35 minutes, uncovered.
5While the bean soup cooks on the stove, cook the rice using the instructions on the box; add a splash of lime to the rice once ready.
6Dish out a generous scoop of rice into a bowl and add the bean soup on top.
7Garnish with additional pico de gallo, a scoop of sour cream, a small handful of cheddar cheese, cilantro, and the sliced and diced avocado.
8Cut the remaining limes into wedges, and squeeze a dash on your dish. Grab a spoon; dig in; and enjoy!
9This recipe makes 8-10 servings of bean soup.
10But, you will need to make some more rice. The soup also goes very well with white rice.