A quick skillet version of white beans and rice with ham, made with canned beans, the Trinity of vegetables and rice.
Ham and White Bean Skillet
Beans and rice are a big deal in the south, always have been really. Back in the day, they were an important part of the dietary needs of the people, because families were large and relatively poor, so any kind of bean was an inexpensive, nutritious and filling dish.
Mostly our beans are slow cooked from dried beans, on the top of the stove, and that's really the way I still love them best to this day.
Don't get me wrong. Electronic pressure cookers like the Instant Pot do an excellent job and makes a great pot of beans from dried, but slow-stewed still rules in my book.
Fresh frozen sometimes fill in, and though faster, still take a little care to make.
Canned beans are an excellent solution for a time crunch because somebody else has already done the work for you! Unfortunately they can also be a bit high in sodium, but the solution is simple.
Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.
Good to know.
As to rice, long grain rules in the Deep South over all others and while I mostly cook with it, I also keep a box of "instant rice," or what is also known as minute rice, for skillet meals just like this.
It just seems to work better for me and doesn't get that mushy texture that sometimes happens with raw rice, but what exactly is instant rice anyway?
Simple. It's rice that has already been precooked. That's it y'all!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's how to make my Ham and White Bean Skillet.
Heat the oil in a large, lidded skillet (about 4.5 quart/11 inch) over medium-high heat. Add the ham and lightly brown.
Add the onion, bell pepper, and celery.
Cook and stir until vegetables are tender, about 5 minutes.
Add the garlic, fresh parsley, Cajun seasoning, pepper and bay leaf. Bring to a boil.
Add stock/broth.
And stir in until incorporated.
Drain, rinse, and mash one can of the beans and stir in.
Add the remaining can of beans, green onion and rice.
Mix well, bring to a boil, cover and reduce heat to a medium low simmer.
Cook, covered, for about 8 to 10 minutes, or until liquid is absorbed and rice is tender.
Fluff with a fork, taste and adjust seasonings as needed; serve immediately.
For more of my favorite skillet meals, check out the collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Cook and stir until vegetables are tender, about 5 minutes.
Add the garlic, fresh parsley, Cajun seasoning, pepper and bay leaf. Bring to a boil.
Add stock/broth.
And stir in until incorporated.
Drain, rinse, and mash one can of the beans and stir in.
Add the remaining can of beans, green onion and rice.
Mix well, bring to a boil, cover and reduce heat to a medium low simmer.
Fluff with a fork, taste and adjust seasonings as needed; serve immediately.
For more of my favorite skillet meals, check out the collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
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