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

Doree Cheramie, Cut Off, Louisiana
Recipe by Southern Living June 2008

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Meanwhile, prepare rice according to package directions.

  • 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.

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