Southern style Red Beans and Rice, made with ham instead of sausage. But, you could easily use sausage if you prefer. Easy to prepare and serves a large crowd. Leftovers freeze well, so don’t be afraid to make the full recipe.
1 lb Red Kidney Beans, soaked overnight
1 Tablespoon Bacon Grease
1 Onion, medium, chopped
2 stalks Celery, chopped
1 Bell Pepper, chopped
1 teaspoon Garlic, chopped
1 small can Tomato Sauce (8oz)
About 7 cups water.
1 ham bone, or ham hock for seasoning
2 cups cooked Smoked Ham, chopped
1 teaspoon Sugar
1/2 teaspoon Sage
1/2 teaspoon Black Pepper
½ teaspoon Cayenne Pepper
1/4 teaspoon Oregano
1/2 teaspoon Thyme
3 Bay Leaves
1 teaspoon Salt, if needed.
Cooked White Rice, prepared according to package directions.
Sort through beans to remove any debris or bad beans.
Place beans in bowl and cover with water. Let soak overnight.
Chop the onion.
Chop the celery.
Chop the bell pepper.
Place bacon grease in large sauce pot over Medium heat on stove top.
Add onion, celery, and bell pepper.
Stir and cook until onions are translucent.
Add chopped garlic.
Drain beans and add to pot.
Add tomato sauce.
Add enough water to cover beans by about 2 inches.
Add sugar, sage, black pepper, Cayenne pepper, Oregano, Thyme and Bay Leaves.
Add smoked ham.
Stir well until fully combined.
Bring liquid to a low boil. REDUCE heat to low simmer.
Cover pot and let cook 1-2 hours until beans are tender.
Add salt to taste.
For creamier beans, remove one half cup beans and mash fine.
Return mashed beans to pot and stir.
Remove bay leaves and ham bones prior to serving.
Serve beans over prepared rice.
Keywords: red beans and rice, ham, ham hock, ham bone, rice, bacon grease, easy, large meal