Ranchero Black And Pinto Beans

• 1 small onion, chopped
• 2 cups leftover ham, diced
• 2 cups cooked black beans
• 2 cups cooked pinto beans
• 1 (10 ounce) can Rotel tomatoes & chilies
• salt, to taste
• pepper, to taste
• 3 cups cooked brown rice
• 1 lb garden green beans
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can pinto beans, drained

1. Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
2. Thaw ham and beans. Dice ham. Chop onion.
3. Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
4. Steam garden green beans for 4-5 minutes in microwave.
5. Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
6. Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
7. Cost about $2.50.

onion, leftover ham, black beans, pinto beans, tomatoes, salt, pepper, brown rice, garden green beans, black beans, pinto beans

Taken from www.food.com/recipe/ranchero-black-and-pinto-beans-500164 (may not work)