Leftover Ham Red Beans and Rice
- Ready In:
- 2hrs 50mins
- 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
- 4 10 cups chicken stock or 10 cups water
- 4 cups cooked white rice
- 1⁄4 cup green onion, chopped (for garnish)
- 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.
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RECIPE SUBMITTED BY
<p>I live in the DC area and I love to cook. It is definitely my creative outlet. I like to start with a recipe tweak it to make it fabulous. I don't have a big family to cook for so I throw a lot of parties to try out new recipes, or just invite people over to eat. My friends are very willing guinea pigs. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /></p>