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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Southern Living June 2008, courtesy of Timmy Cheramie Ingredients:
6 (15 7/8 ounce) cans great northern beans, divided |
1 large onion, chopped |
1 green bell pepper, chopped |
4 garlic cloves, chopped |
1 tablespoon vegetable oil |
3/4 lb smoked cooked ham, diced |
1 cup chicken broth |
3/4 teaspoon salt |
3/4 teaspoon pepper |
2 cups jasmine rice (or long-grain white rice) |
Directions:
1. Rinse & drain 4 cans of beans (do NOT drain remaining cans).
2. Saute onion, bell pepper, and garlic in hot oil in a dutch oven over med-high heat 7-8 minutes or until tender. Stir in undrained beans, 2 cans drained beans, ham, chick broth, salt, pepper. Bring to a boil; reduce heat, simmer stirring occasionally for 45 minutes.
3. Meanwhile, prepare rice according to directions.
4. Stir in remaining 2 cans drained beans to mixture in dutch oven. Cook 5 minutes or til thoroughly heated. Serve with hot cooked rice.
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