David’s Beans and Rice

  • Yield 10 servings
  • Prep 1 to 1.5 hours
  • Cook 2 - 3 hours

Using Bushes Southwestern Beans as a base this dish is great all year 'round.

Ingredients

1 pound Lean Ground Beef
4 cans cans Bush's Southwetern Beans
1 large can Delmonte Diced Tomatoes
1 small can Delmonte Diced Tomatoes
1 small can Tomatoe Paste
1 can Green Giant White Niblets Corn
1 large Onion
1 Bell Pepper
2 Celery Stalks
Chile Powder
Garlic Powder (or fresh if you prefer)
Lea & Perrins Worcestershire Sauce
Olive Oil
X-Sharp Cheddar Cheese

Instructions

Beans and Rice

Preperation:

1 – Pour Tomatoes, Corn, and Beans in Pot on low heat.

2 – Cut Celery and Bell Peppers into ¼” to ½” pieces and add to Pot.

3 – Add a small amount of chile powder and garlic powder, and tomato
paste when Pot gets warm.

3 – Dice Onion into bit-size pieces.

4 – Brown Hamburger meat with a little Olive Oil and Worcestershire sauce.
Add onions when meat is half cook. Add to Pot when meat is browned
completely.

5 – Cook Pot on low heat until Bell Peppers and onions are cooked.

****For best flavor, let cool on stove, and put in refrigerator over-night to get cold. ***

Reheat and serve over Rice with Cheddar cheese melted on top.

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