Rinse the beans and then place them in a large dutch oven pan with 10 cups of water.

Bring to a boil and then cover and simmer on a medium boil for 60-70 minutes.

While the beans are boiling, chop the onion and garlic and cook in a saucepan just until onion is translucent (7-10 minutes).

After boiling the beans, if there is excess water drain 90% of it off (unless you like a soupier rice and beans, then go ahead and just leave the liquid in the pan).

Next, add in the cooked onion and garlic along with the diced tomatoes, the juice from the lemon and the Cajun seasoning packet included withe the Hurst Beans.

Reduce the heat and cover, lightly boiling for 45 minutes.

While the Beans continue cooking prepare the rice according to the package directions.

When the beans are finished, dish the rice into serving bowls and top with the beans.