CREAMY WHITE BEANS • HAM • RICE
Louisiana White Beans and Rice with Ham
Rinse Ragin' Cajun Seasoned White Beans, then cook with the enclosed seasoning and 10 cups of water at a low boil until tender. Add diced fully cooked ham near the end and heat through, then serve over long-grain rice.
- BEAN COOK
- 2–2½ hours after reaching a boil
- FINISH
- Heat fully cooked ham through
- PLANNING
- Plus prep and water heat-up; rice cooks separately
- SERVING PLAN
- Divide pot among 6 bowls
Louisiana White Beans and Rice with Ham
- BEAN COOK
- 2–2½ hours after reaching a boil
- FINISH
- Heat fully cooked ham through
- PLANNING
- Plus prep and water heat-up; rice cooks separately
- SERVING PLAN
- Divide pot among 6 bowls
White beans make their own creamy broth as they soften. Give the pot the time it needs, then stir in fully cooked ham and serve over rice. Keeping the ham finish separate makes it easy to judge the beans by tenderness first.
Louisiana White Beans and Rice with Ham
Divide the finished pot among six bowls, with 1/2 cup cooked rice each • Low-boil beans for 2–2½ hours, or until tender, after reaching a boil. Allow additional time for prep, water heat-up and the ham finish; rice cooks separately.
Ingredients
- 1 package Ragin' Cajun Seasoned White Beans 16 oz
- 10 cups water, plus more as needed
- 8 ounces fully cooked ham, diced
- 3 cups cooked long-grain white rice
- Sliced green onion or chopped parsley, optional
- Hot sauce, optional
Equipment
4-quart or larger pot with a lid; stirring spoon; rice saucepan or rice cooker; food thermometer.
Cook the beans and finish with ham
- Remove the seasoning packet. Rinse and drain the beans. Keep the fully cooked ham refrigerated while the beans cook.
- Put the beans and 10 cups water in a 4-quart or larger pot. Open the seasoning packet and add its contents. Cover and bring to a boil.
- Uncover, reduce the heat and maintain a low boil for 2 to 2 1/2 hours, stirring occasionally. Add water as needed so the beans remain covered while they soften. Check the larger beans: their centers should be tender, not firm or chalky. Continue cooking as needed until tender.
- Prepare enough long-grain rice to yield 3 cups cooked, following its package directions. Start it as the beans approach tenderness, allowing the rice package’s full cooking and resting time. Keep the rice hot if it finishes first.
- When the beans are tender, stir in 8 ounces diced fully cooked ham. Follow any heating directions on the ham package and simmer until the ham is hot throughout.
- Divide the bean-and-ham mixture among six bowls, with 1/2 cup cooked rice per bowl. Finish with green onion, parsley or hot sauce if desired.
Let tenderness guide the finish
The 2–2½-hour range is the bean-cooking stage after the water reaches a boil, not a complete start-to-finish time. Allow additional time for prep, heating the water and warming the ham. The rice has its own cooking and resting time.
Adjust the broth after the beans soften
Add water as needed during cooking so the pot does not dry out. Once the larger beans are tender, add a little hot water for a looser bowl or continue gently cooking uncovered for a thicker broth. Stir and taste before adding salt; both the seasoning and ham contribute salt.
Serve the pot
Divide the finished mixture into six equal shares. The 3 cups cooked rice supplies 1/2 cup per bowl. The final volume of beans and broth varies with evaporation and added water. For another bean supper, try Ten Bean Soup with Sausage.
Common questions
How do I know the beans are done?
Taste one of the larger beans. It should be tender through the center. If still firm, continue the low boil and add water as needed.
When do I add the ham?
Add diced fully cooked ham once the beans are tender and heat it through, following its package heating directions.
Can I make this ahead?
Yes. Cool the beans and rice promptly in separate shallow containers and refrigerate within the limits in the recipe’s food-safety note. Reheat to 165°F; add a little water if the beans have thickened.
From our pantry
