You’ve heard that rice and beans can reduce your grocery budget. On the rare occasion, we have ham, I freeze the bone and save it for a week when I need our grocery dollars to stretch just a bit further. Cornbread rounds out the meal nicely and keeps the grand total, for us, under two dollars. Yes, even if you use a mix like Jiffy. This dish simmers for several hours but requires almost no attention. It’s wonderful on a damp or chilly day.
It’s especially wonderful on a damp or chilly day.
Beans and Rice Recipe
- 1 ham bone
- 1 1lb bag of dried navy beans – soaked according to the directions on the bag
- onion for garnish – optional
Place the ham bone in a large pot with just enough water to cover the bottom of the pot. Cover tightly and cook over low heat, this draws out a lot of flavor from the bone.
Add the beans when the water has turned brown and the ham has darkened to a reddish brown. Add just enough water to cover the beans and simmer on low for at least two hours, it is done when the beans are tender.
Pick out the ham bone and if there is any ham attached, cut it off and toss it in with the beans. Serve over cooked rice. We love our beans and rice with Louisiana Hot Sauce.