White Beans and Rice

Southern Living
While some cooks prefer to use dried beans,  we streamlined the rice-and-beans recipe by substituting canned beans.
Makes 6 to 8 servings


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6 (15.8-oz.) cans great Northern beans, divided
1 large onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon vegetable oil
3/4 pound smoked fully cooked ham, diced
1 cup chicken broth
3/4 teaspoon salt
3/4 teaspoon pepper
2 cups uncooked jasmine or long-grain rice


Prep: 15 Minutes
Cook: 1 Hour, 5 Minutes

1. Rinse and drain 4 cans beans. (Do not drain remaining cans.)

2. Sauté onion, bell pepper, and garlic in hot oil in a Dutch oven over medium-high heat 7 to 8 minutes or until tender. Stir in undrained beans, 2 cans drained beans, ham, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 45 minutes.

3. Meanwhile, prepare rice according to package directions.

4. Stir in remaining 2 cans drained beans to mixture in Dutch oven. Cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.

Note: For testing purposes only, we used Mahatma Jasmine Rice.

Created date

May 2008