1 (48 oz.) jar Randall pinto beans
5 tbsp. butter
1 c. chopped onion
1 c. chopped green onions
1/2 c. chopped green pepper
1 tsp. finely minced garlic
1 tsp. salt
1/2 tsp. black pepper
2 bay leaves
1/4 tsp. dried basil
1/4 tsp. hot red pepper sauce
3 c. chicken broth
3 c. cubed, smoked ham
6-8 c. freshly cooked long grain rice

In a large pot melt butter, add onion, 1/2 cup green onions, green pepper and garlic. Stir frequently, cook about 5 minutes until soft. Add chicken broth, pinto beans, salt, pepper, bay leaves, basil, hot pepper sauce and smoked ham. Simmer 30 to 45 minutes, stirring frequently. At the end of the cooking period, mash some of the softest beans against the sides of the pan to form a thick sauce for the mixture.

To serve, place cooked rice in individual serving bowls, top with bean mixture and garnish with the 1/2 cup chopped green onions. This recipe can be made ahead and reheated for serving.