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Annie’s Red Beans and Rice

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Annie’s Red Beans and Rice
This is another use for leftover ham.

3 cans red beans (you could use kidney in a pinch)
1 large yellow onion chopped (about 1 cup)
2 stalks celery, chopped
1/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.)
2 cloved garlic, minced
1 t. salt
1 1/2 t. thyme
1 1/2 t. oregano
3/4 t. garlic powder
1/8 t. cayenne pepper
2 bay leaves
1 – 2 cups chopped ham
Cooked brown rice

**Make sure to check the seasonings and to go easy on the salt if you are using salty ham. I’d probably start with 1/2 t. and work up from there.**

In a large Dutch oven, saute onion, bell pepper, and celery in 1-2 T. canola or vegetable oil. Cook for 5 minutes or so, stirring occasionally until onions soften. Then, add the ham. Cook for 4-5 minutes longer or until ham is starting to brown a little. Add the garlic and cook for 30 seconds to a minute. Then add the salt and seasonings and stir it all for 30 seconds. Add the beans just enough water to cover. Stir. Allow it to simmer for 30 minutes or until it reaches desired consistency. (I cooked mine longer because I like a thicker texture.) Don’t forget to stir it occasionally.

I usually serve this over brown rice with a salad and some french bread.

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