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Jamerrill’s Beans, Rice, and Cornbread Recipe | Large Family Style!

  • Author: Jamerrill Stewart


If you’ve never cooked dried beans before, you will be surprised by how easy they are to do! And the rice practically cooks itself.


4 cups raw brown rice

8 cups water

4 lbs dry pinto beans

8 cups water

garlic powder, salt, pepper, cumin

5 bouillion cubes

1 large onion


Add 8 cups water to a large stockpot for rice.

Turn on high and bring to a boil.

In the meantime, rinse beans to remove any dirt or small stones.

Put in a large stockpot and cover with water by several inches.

Add a whole chopped onion.

Turn on high and bring to a boil.

If your rice water is boiling, add 4 cups of raw rice and stir it in.

Turn rice off, cover, and let sit at least 15 minutes until done.

Stir beans every so often to check water levels. Add water if needed.

When beans are done, serve by adding a scoop of rice to a bowl, top with beans, and sprinkle raw onion over if desired.

I like hot sauce, so I add a few dashes of that to mine!