Gingered Beans and Rice

INGREDIENTS

• 1-1/2 cups dry Navy Beans, cooked and drained; or 2 (15-1/2-ounce) cans drained and rinsed
• 2 cups dry, long-cooking white rice (do not cook first)
• 5 cups water
• 1 package dry onion soup mix
• 1/2 teaspoon ginger

PREPARATION

1. Combine all of the ingredients and place in a large (4-quart) greased casserole (10-inch diameter, 4-1/2-inch depth.)
2. Bake at 325°F for 1 hour.