We’re eating southern tonight, with ham steaks, and rice and beans. I use the oven to cook my brown rice and dried pinto beans, for consistent results.

You’ll need to soak your beans overnight. Weigh out 8 ounces of dried beans.

Rinse them well, and then add them to a big bowl with 2 quarts water and 1 1/2 tablespoons of salt.

Cover and let sit at least 8 hours, up to 24. Preheat the oven to 275. Drain and rinse the beans and place in a dutch oven with 2 quarts fresh water and 1 teaspoon salt. 

Place over high heat and bring to a full rolling boil.

Cover, and place in the oven. Bake until tender, 40 to 60 minutes. If you live at high altitude, like me, it takes the full 60 minutes.

Drain the beans and set aside. 

Wipe out the dutch oven. Next, make the rice. Heat the oven to 375. Spray an 8 inch square baking dish with cooking spray. Add 1 1/2 cups brown rice, 1/2 teaspoon salt, and 1 tablespoon butter, ghee, or olive oil.

Pour over 2 1/2 cups of boiling water.

Covwr tightly with a double layer of foil, and bake 1 hour.

In the last 10 minutes, add the ham steak to the oven.

Dice 1 shallot and 1 tablespoon of garlic. I am also using 1 teaspoon of dried oregano and a tablespoon of canned minced chipotle chiles in adobo. When I buy a can, I scoop out the entire contents with a tablespoon measure onto squares of parchment. Freeze on a plate, then place in a freezer zip bag to store. They can be used frozen to add smoky spice to any dish that needs it!

Heat 1 tablespoon ghee or olive oil over medium high heat, and add the shallot, garlic, oregano, and a pinch of salt.

Cook until softened, 3 to 5 minutes. Then add in the chipotles.

Next, add the beans.

Cook 2 to 3 minutes to heat through. Then, fold in the rice.

Taste, and add salt and pepper as desired. Serve!

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