Prep 20 mins
Cook 2 hrs 30 mins
A great way to use that left-over ham bone from your holiday ham! Thick, rich and flavorful, this recipe makes a hearty meal to pair perfectly with some crusty french bread and a green salad. Delicious on its own or over a bowl of rice.
- 1 lb dried kidney beans
- 1 ham bone, with some meat attached
- 9 cups water or 9 cups chicken stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 8 ounces tomato sauce
- 1 lb smoked sausage or 1 lb kielbasa
- 1 1⁄2 cups ham, from ham bone, cubed
- 1 1⁄2 medium onions, chopped
- 6 garlic cloves, chopped
- 2 stalks celery, diced
- 2 tablespoons sherry wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 2 teaspoons creole seasoning, Tony Chachere's
- 2 bay leaves
- Pre-soak beans overnight or use quick soak according to pkg. directions.
- Add ham bone, stock, water, tomato sauce, worcestershire and hot sauce to pot with beans. Bring to a boil, then lower heat to a simmer. (Make a mental note of the time.).
- Sauté sausage and ham (a little browning of the meat adds nice flavor), add to pot.
- Sauteé onion, celery and garlic in same pan in rendered meat fat, add to pot.
- (Optional) De-glaze pan with sherry, reduce until almost evaporated, add some of the broth from pot to capture browned bits, add back to pot.
- Add remaining seasonings and simmer for a total of 2 1/2 hours from above start time, stirring every half hour.
- To thicken, smash some of the beans against the side of the pot as it simmers, after they have softened, about an hour before done.
- Remove bay leaves and ENJOY!