While some cooks prefer to use dried beans, we streamlined the rice-and-beans recipe by substituting canned beans.
Rinse and drain 4 cans beans. (Do not drain remaining cans.)
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.