You are here: Home » Recipes » David’s Beans and Rice David’s Beans and Rice User Submitted Recipe by David Lollar Yield 10 servings Prep 1 to 1.5 hours Cook 2 - 3 hours PrintEmail 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.