1-1/3 cups long-grain white rice
1 tablespoon olive oil
1 large onion, chopped
1 celery stalk, sliced
3 cloves garlic, finely chopped
1 15-ounce can kidney beans
1 15-ounce can red beans
1 ham steak, 1/2-inch thick (about 1-1/4 pounds), cut into 1/2-inch pieces
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Cook rice as directed on package. While rice cooks, in a large non-stick skillet, heat oil over medium heat until hot. Add onion, celery and garlic; cook 7 minutes or until vegetables are tender and lightly browned, stirring occasionally.
Stir in beans with their liquid, ham, thyme and black pepper; heat to boiling over medium-high heat. Reduce heat to low. Simmer for 10 minutes or until mixture thickens slightly. Serve over hot rice.