Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side.
Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans).
Simmer the bean mixture for 45 minutes.
Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!).
After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture.
Stir it all together until the rice is warmed through again and serve.
Reheats really well if you would like to make this ahead of time.