Leftover Ham Red Beans And Rice Food

HAM, RED BEANS AND RICE

Steps:

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

LEFTOVER HAM RED BEANS AND RICE

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.

ROYAL STREET RED BEANS

Steps:

• Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
• Cook on low heat for 8 hours.
• Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
• Serve over fluffy white rice.

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

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.