Beans provide protein and fiber to your diet for a healthier lifestyle. It is easy to create delicious dishes with the various beans, both dried and canned, that are available today. Rice is versatile whether the main course or as a side dish.

Quick Baked Beans

Short on time? This recipe is delicious and fast. The beans are made, on top of the stove with Van de Kamp’s orstovetop_baked_beans Campbell’s canned, baked beans. Fifteen minutes and they’re ready to serve.

Ingredients:

1 – 1 lb. 15 oz. can of Van de Kamp’s or Campbell’s baked beans
½ Cup Chopped Onion
½ Cup Bacon, Chopped
½ Cup Brown Sugar
1 Tablespoon Prepared Dijon or Ground Mustard
1/8 Teaspoon Black Pepper

Directions:

Brown the onion and bacon, in a medium sized pan, until the bacon is lightly browned and the onion is translucent. Drain the bacon and onions and return to the burner. Add the canned beans, brown sugar, mustard and pepper. Stir gently until mixed then let simmer, stirring occasionally, until slightly thickened.

Baked Beans

Ingredients:

1 lb. Navy or Great Northern Beans
1 Cup or ¼ lb. Ham or Bacon
1 Medium Onion, chopped
1 Cup Water, reserved from the beans
1 Cup Brown Sugar
½ Cup Molasses
2 Teaspoons Dry Mustard
½ Teaspoon Salt
¼ Teaspoon Pepper

Directions:

Rinse and sort beans, removing any stones. Place the beans in a large bowl and cover with water, soaking overnight.

Remove any remaining stones or shriveled beans. In a large pot, cover the beans with water and simmer for 1 to 1 ½ hours or until tender. Reserve the water from the beans and set aside. Place the beans in the crook pot.

Chop the ham and onion into small pieces. In a small bowl, combine 1 Cup of reserved bean water, brown sugar, molasses, dry mustard, salt and pepper.

Add the ham and onions to the slow cooker. Pour the sugar mixture over the beans. Stirring gently to coat beans.

Cook for 8 hours on Low (200°) or High (300°) for 4 hours.

Or cook in the oven at 350° for 2 hours. If the beans become dry, add some of the reserved bean water.

Angel Rice

Ingredientsangelrice2
3 Cups of Cooked White Rice (I use Jasmine but any white rice will do)
1 Jar Maraschino Cherries, drained, rinsed and cut in half
1/2 Bag Minature Marshmallows
Walnuts or Pecans (optional), chopped
4 Cups Heavy Cream
1/2 Cup White Sugar or Powdered Sugar
2 Tablespoons Vanilla

Directions

Chill the bowl that you will use to whip the cream. Put the cooked rice, rinsed cherries, marshmallows and nuts (if desired) into an additional large bowl.

Make the whipped cream next:

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