Leftover Ham Red Beans And Rice Recipes

HAM, RED BEANS AND RICE

Steps:

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

LEFTOVER HAM RED BEANS AND RICE

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.

KENTUCKY RED BEANS AND RICE TOPPED WITH CRISPY COUNTRY HAM

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.

RED BEANS AND RICE WITH ANDOUILLE

Steps:

• It is best to soak the beans overnight in enough water to cover, but it is not essential (unsoaked beans simply take longer to cook).
• Place beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches.
• Bring to a boil and add the onions, bell pepper, Andouille, tasso, salt and peppers.
• Reduce the heat to medium and let simmer (stirring occasionally) until the beans are tender (soaked beans will take 1 to 1-1/2 hours and unsoaked beans up to 3 hours), if the mixture begins to dry out add more water.
• When the beans are tender remove 2-3 cups of them and mash with a fork and return to the pot (this makes a thick gravy base for the beans), if there still seems to be a lot of liquid in the pot (mash another couple of batches of beans the same way).
• Stir in the green onions and parsley and serve over rice.

QUICK RED BEANS AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large saucepan, saute green peppers, onions and garlic in oil until tender. Add the Cajun seasoning, salt and pepper. Cook and stir for 3 minutes., Stir in the beans, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook for 5 minutes. Serve over rice.

ROYAL STREET RED BEANS

Steps:

• Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
• Cook on low heat for 8 hours.
• Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
• Serve over fluffy white rice.

RED BEANS AND RICE

Steps:

• Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
• Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.