Best Ham Red Beans And Rice Recipes

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HAM, RED BEANS AND RICE



Ham, Red beans and Rice image

Adding ham to the classic dish of red beans and rice was an experiment which turned out wonderful. The spices are great!-Vanita Davis, Camden, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 12

3 cans (15 ounces each) red beans, rinsed and drained
1 can (14-1/2 ounces) spicy stewed tomatoes
2 cups cubed fully cooked ham
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 to 5 dashes hot pepper sauce
Hot cooked rice

Steps:

  • In large saucepan, combine all ingredients except rice. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Serve over rice.

Nutrition Facts : Calories 118 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 947mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

RED BEANS AND RICE WITH HAM AND CHORIZO



Red Beans and Rice With Ham and Chorizo image

cuban style red beans made in a crock pot. the longer you cook it the better. I dont add salt as the ham and chorizo add plenty,but if you like alot of salt,,, wait til the end of cooking and taste to see if it needs more.

Provided by jamiej

Categories     Ham

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb chorizo sausage, casing removed
1 lb ham steak, diced
1 ham hock (optional)
1 small onion, chopped
2 (15 ounce) cans red beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 tablespoon garlic, minced
3 green olives, minced
1 (20 ounce) packet Sazon Goya seasoning
parsley, to taste
cayenne, pepper to taste

Steps:

  • remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
  • before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
  • serve over rice or makes great burritos.

Nutrition Facts : Calories 964.3, Fat 49.9, SaturatedFat 18.2, Cholesterol 151.1, Sodium 3440.7, Carbohydrate 58.8, Fiber 15.6, Sugar 6, Protein 69.8

KENTUCKY RED BEANS AND RICE TOPPED WITH CRISPY COUNTRY HAM



Kentucky Red Beans and Rice Topped with Crispy Country Ham image

Provided by Damaris Phillips

Categories     side-dish

Time 2h15m

Yield 8 to 12 servings

Number Of Ingredients 25

5 tablespoons unsalted butter
1 medium onion, small diced (about 2 cups)
1 red pepper, small diced (about 1 cup)
2 stalks celery, small diced (about 1 cup)
1/4 cup chopped pecans
1 tablespoon Cajun/Creole seasoning
2 teaspoons garlic powder
1 teaspoon ground thyme
1 teaspoon ground white pepper
2 dried bay leaves
1 pound kidney beans, soaked for 24 hours
1 tablespoon hot sauce
1 teaspoon liquid smoke
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
2 tablespoons unsalted butter
1 cup long-grain rice
1 head Roasted Garlic, removed from skins, recipe follows
1/2 teaspoon liquid smoke
Kosher salt
1/4 pound thinly sliced country ham
1 head garlic
1 teaspoon olive oil
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper

Steps:

  • For the beans: Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes. Add the pecans and saute until they are dark brown, 2 to 3 minutes more. Add the Cajun/Creole seasoning, garlic powder, ground thyme, white pepper and bay leaves. Stir to coat. Add the beans and 8 cups of water. Cover and cook over medium heat until the beans are just about to be al dente, 75 to 90 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more.
  • For the rice: Preheat the oven to 300 degrees F.
  • Melt the butter in a medium saucepan over medium heat. Once it is melted, add the rice, Roasted Garlic, liquid smoke and 1/2 teaspoon salt and stir to combine. Saute over medium heat until all the rice is coated with butter. Add 1 1/2 cups warm water and bring to a boil, about 2 minutes. Cover, reduce the heat to low and cook until tender and the water is absorbed, 18 to 22 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork before serving.
  • Lay out the country ham slices on a baking sheet and bake until crispy, 15 to 25 minutes, depending on the thickness of your ham. Set aside until cool enough to crumble for garnish.
  • Remove the bay leaves from the bean pot. Season the beans with salt and pepper, to taste. Serve over the rice. Garnish with the crumbled country ham.
  • Preheat the oven to 375 degrees F.
  • Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes. Let cool before using.

LEFTOVER HAM RED BEANS AND RICE



Leftover Ham Red Beans and Rice image

I originally posted an Emeril recipe, but then discovered it was already posted here at recipe #6555. So. . . I've changed it to reflect how I made it today. DELISH!!

Provided by Chelley-Chelle

Categories     Ham

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb dried red beans, rinsed and sorted over
3 cups dry red wine
3 tablespoons bacon grease
1/2 lb ham
2 medium yellow onions, chopped
3 stalks celery, chopped
1 small red bell pepper, chopped
2 teaspoons cajun seasoning (Essence of Emiril Emeril Lagasse's Essence )
1/2 teaspoon cayenne
3 bay leaves
2 tablespoons dried parsley
1 tablespoon dried thyme
1 lb smoked sausage, split in half lengthwise and cut into 1-inch pieces
3 tablespoons garlic, chopped
10 cups chicken stock or 10 cups water
4 cups cooked white rice
1/4 cup green onion, chopped (for garnish)

Steps:

  • Place the beans in a large bowl or pot add wine and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
  • In a large pot, heat the bacon grease over medium-high heat.
  • Add the onions, celery and bell peppers to the grease in the pot. Season with the Essence and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
  • Add the bay leaves, parsley, thyme, sausage, and ham, and cook, stirring, to brown the sausage and ham, about 4 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the beans and stock and/or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
  • Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Or remove 3-4 cups of beans and puree in blender or with immersion blender, return to pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
  • Serve over rice and garnish with green onions.

Nutrition Facts : Calories 576.1, Fat 29.4, SaturatedFat 10.5, Cholesterol 63.1, Sodium 1236.2, Carbohydrate 38.6, Fiber 1.6, Sugar 2.5, Protein 22.7

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