Beans and Rice

1 Comment
3 minutes
October 3, 2022
Carole Jones
Beans, you either love them or hate them!  I posted on Facebook yesterday that I had turned our Easter dinner ham bone into a gorgeous pot of beans and rice.  I was shocked at the number of people who reached out asking for my recipe because they also had a ham bone sitting around waiting to be used. I’m happy to share my version of a classic Latin dish.
Beans and Rice
My hubby served a two year mission for our church in the Dominican Republic.  He claims to have eaten beans and rice every day for those 770 days.  He considers himself quite the expert when it comes to this specific dish.  To quote the expert, “You make ’em the good beans and rice!”
Beans and Rice

I’m sure classic Latin beans and rice aren’t made from Easter leftovers, but who cares about authenticity when they taste this awesome.  I serve them with brown rice, but feel free to use white if that is what you have on hand.  For me, this dish is always about the toppings.  My favorites are cheese, guacamole, cilantro and fresh lime juice, but top it with whatever you love!


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Rice and Beans

Beans and Rice

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  • 2 C dry pinto beans, rinsed well
  • 1 ham bone
  • leftover ham, chopped (optional)
  • 2 Tb canola oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • water
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/2 tsp red pepper flakes


1.  Place dry beans in a large pot.  Cover them with enough cold water so there is at least three inches of water over the tops of them.  Do not add any salt at this stage or they won’t soften!!  Place over high heat and bring to a full boil.  Turn off the heat, cover and allow the beans to sit for at least 2 hours.
2.  Drain the beans into a strainer and rinse them well with cold water.  Dry off the pot and return it to medium heat.  Add the oil, onion and garlic.  Cook until the onion begins to soften then add any leftover ham, if using.  Cook for about 3 minutes until the ham begins to brown slightly.  Add the beans, ham bone, salt, pepper and red pepper flakes.  Add enough water to cover all the ingredients by 1 inch.  Bring to a full boil, stir well a few times, reduce heat to lowest setting and cover.  Allow the mixture to gently simmer until they have completely cooked and softened, about 3 hours.  Keep an eye on the water level to be sure it doesn’t go below the level of the beans.  If it does, add just enough water to barely cover the ingredients.
3.  If you would like the sauce to thicken more after the beans have softened, remove the cover and continue to simmer for about 30 more minutes.  Or you can mash up some of the beans in the pot to thicken the sauce.  Serve over rice with your favorite toppings such as cheese, sour cream, guacamole, tomatoes, salsa, cilantro and a squeeze of fresh lime.

  • Author: Carole


  • Serving Size: 1/10th
  • Calories: 231
  • Sugar: 2g
  • Sodium: 1825mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 12g
  • Protein: 26g
  • Cholesterol: 61mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

11 years ago

In New Orleans and the rest of southeast Louisiana, red beans and rice are the go-to dish every Monday. I ate them for lunch at school, then at home for dinner, every single day of my youth! Although we aren’t able to raise our children in our beloved Louisiana, we carry on the tradition with rb&r every Monday. Cheap, filling and so, so tasty. They freeze well, too!

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