Ham Red Beans And Rice Recipes

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
• Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
• Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

Steps:

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

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.

Steps:

• In a large saucepan or Dutch oven, bring all ingredients to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

Steps:

• Slow Cooker instructions.
• Place beans in large bowl, cover completely with water. Soak 6 to 8 hours or overnight. Drain beans, discard water.
• Place beans in slow cooker. Add sausage, ham, onion and water ( 2 1/2 cups for low or 3 cups for high). Season with mexican seasoning and red pepper.
• Cover, cook on low 7 to 8 hours or on high 3 to 4 hours or until beans are tender, stirring every 2 hours, if necessary.
• Serve over rice.

Steps:

• Cover the beans with water 2" above beans.
• Let stand overnight.
• Drain just before using.
• Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
• Cover and bring to a boil over high heat.
• Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
• Remove ham hocks from pan and set aside.
• Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
• Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
• *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
• Add the ham hocks and cook and stir 10 minutes more.
• Serve immediately over hot, white rice.