White Beans and Rice Recipe

Name: White Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 34 lb smoked cooked ham, diced; 1 cup chicken broth; ¾ teaspoon salt; ¾ teaspoon pepper; 2 cups jasmine rice (or long-grain white rice)

Servings: persons

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
34 lb smoked cooked ham, diced
1 cup chicken broth
¾ teaspoon salt
¾ teaspoon pepper
2 cups jasmine rice (or long-grain white rice)

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.
3
Stir in undrained beans, 2 cans drained beans, ham, chick broth, salt, pepper.
4
Bring to a boil; reduce heat, simmer stirring occasionally for 45 minutes.
5
Meanwhile, prepare rice according to directions.
6
Stir in remaining 2 cans drained beans to mixture in dutch oven.
7
Cook 5 minutes or til thoroughly heated.
8
Serve with hot cooked rice.

7107

kcal

Calories

394

Fat

221

Carbs

701

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 (15 7/8 ounce) cans great northern beans, divided, 1 large onion, chopped, 1 green bell pepper, chopped, 4 garlic cloves, chopped, and more.

Yes, White Beans and Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Beans and Rice

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