Prep Time
15 Mins
Cook Time
1 Hour 5 Mins
Yield
Makes 6 to 8 servings

While some cooks prefer to use dried beans,  we streamlined the rice-and-beans recipe by substituting canned beans.

How to Make It

Step 1

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

Step 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.

Step 3

Meanwhile, prepare rice according to package directions.

Step 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.

Step 5

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

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