White Beans And Rice

• 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

1. Rinse and drain 4 cans beans. (Do not drain remaining cans.)
2. Saute 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.

great northern beans, onion, green bell pepper, garlic, vegetable oil, ham, chicken broth, salt, pepper, jasmine

Taken from www.myrecipes.com/recipe/white-beans-rice (may not work)