Leftover Ham Red Beans And Rice Recipes

LEFTOVER HAM RED BEANS AND RICE

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

Leftover Ham Red Beans and Rice image

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

Ingredients

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)

CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS

Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.

Provided by Penny Stettinius

Categories Beans

Time P1DT3h

Yield 6 serving(s)

Number Of Ingredients 16

Chef Paul's Red Bean S and Rice With Ham Hocks image

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.

Nutrition Facts : Calories 561.5, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 994.3, Carbohydrate 60, Fiber 14.7, Sugar 6.5, Protein 33.2

Ingredients

1 lb dried red kidney beans
water, to cover the beans
3 1/2 lbs ham hocks
16 cups water
2 1/2 cups celery, finely chopped
2 cups onions, finely chopped
2 cups green bell peppers, finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon cayenne
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 lb andouille sausage, cut diagonally into 3/4-inch pieces

HAM, RED BEANS AND RICE

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

Ham, Red beans and Rice image

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.

Ingredients

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

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Leftover Ham Red Beans And Rice Recipes

LEFTOVER HAM RED BEANS AND RICE

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!!

CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS

Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.

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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

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