This is a delicious version of beans and rice—you can add fully cooked smoked sausage if you want a carnivore version—that is bursting at the seams with flavor! The nuttiness of the brown rice pairs nicely with the savoriness of the beans. This recipe also brings the heat, if you want it. If you don’t, you can adjust it to a level of spiciness that you enjoy! Serve with warm crusty bread, for sopping up every bit of this deliciousness in a bowl!



• 1 medium yellow onion, diced

• 2 carrots, diced

• 4 stalks of celery, diced

2 jalapeño peppers, diced

• 4 cloves of garlic, minced

• 2 Tbsp of olive oil

• 4 cups of Randall Ultimate 4 Bean Mix, with liquid

• 2 14.5 oz cans of diced tomatoes

• 1 15 oz can of pumpkin puree

• 2 tsp of dried hot mustard

• 2 tsp of dried rosemary

• 2 tsp of dried parsley

• 1 tsp of smoked paprika

• 1 Tbsp of hot sauce

• Salt, pepper, and cayenne pepper to taste

Brown Rice:

• 1 ½ cups of uncooked brown rice

• 3 cups of vegetable broth

• 2 Tbsp of butter

• Salt to taste

Brown Rice:

1. At medium heat, melt the butter in a pan. Once it is melted, add the uncooked rice and lightly toast it, ensuring that each grain of rice is coated well.

2. Once the rice is toasted, add the vegetable broth and salt.

3. Turn the heat to high and bring to a rolling boil.

4. Once the rice is boiling, turn the heat to simmer, and cook for 50 minutes.


1. In a large pot, heat olive oil over medium heat. When the oil is hot, add the onions, carrots, celery, and jalapeño peppers. Saute for 4-5 minutes, then add the garlic and saute for about 30 seconds.

2. Add the Randall Ultimate 4 Bean Mix with its liquid, the diced tomatoes, and the pumpkin puree. Stir until combined.

3. Add the dried hot mustard, rosemary, parsley, smoked paprika, and hot sauce. Stir well.

4. Add salt, pepper, and cayenne pepper to taste and stir.

5. Bring the mixture to a boil, then turn the heat down to a simmer. Let simmer for 25-30 minutes.

6. Serve over the cooked rice and cover with sharp cheddar cheese.

7. Enjoy!


• The heat of jalapeño peppers is in the seeds and veins, so if you want more heat, use them. If you want less heat, discard the seeds and veins. 

• Wear gloves when you’re working with jalapeño peppers. The capsaicin in them—which is what makes them spicy—will penetrate your skin and doesn’t disappear right away when you wash your hands with soap and water. 

This can cause pretty intense pain, especially if you touch your face or rub your eyes. The best and fastest pain relief is milk. Rinse with milk for 2-3 minutes to neutralize the burning sensation.

• If you want even more heat, finish your rice and beans with hot tomato-based salsa or guacamole salsa.

Recipe inspired by and picture courtesy of Randall Beans

This recipe uses 32 oz of a 48 oz jar of Randall Great Northern Beans. Here is another recipe you could make with this same 48 jar of Randall Great Northern Beans:

• Everyday Sausage & Chicken Paella with Great Northern Beans