 |
Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 1 |
|
While some cooks prefer to use dried beans, we streamlined the rice-and-beans recipe by substituting canned beans. Ingredients:
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 |
Directions:
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.
5. Note: For testing purposes only, we used Mahatma Jasmine Rice.
|
|