Preparation:
Bring 1 quart water to a boil in Dutch oven or large saucepan; stir in beans, carrots, celery, onions and peppers. Cover and simmer 2 1/2 hours, stirring occasionally. Add ham; simmer an additional 15 minutes. Cook red and green peppers in oil until tender crisp; stir into rice. Serve beans with rice. Makes 4 servings. |