This is a great recipe to use up leftover holiday ham. We usually get a spiral sliced ham (bone in) for the holidays and there are only so many ham sandwiches you can eat! This recipe has been adapted from Emeril Lagasse’s recipe for Ham Hock, Red Beans and Rice.
Ingredients:1 chopped onion
3 stalks chopped celery
2 tablespoons crushed (or pressed) garlic
6 ounces andouille sausage, cut into small bite sized pieces
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon fresh or dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham bone with some meat left on
3 15-oz cans red beans (if using dried this is equal to about 3/4 lb. dried beans)
8 to 10 cups chicken stock
3 stalks chopped celery
2 tablespoons crushed (or pressed) garlic
6 ounces andouille sausage, cut into small bite sized pieces
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon fresh or dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham bone with some meat left on
3 15-oz cans red beans (if using dried this is equal to about 3/4 lb. dried beans)
8 to 10 cups chicken stock
1 15-oz can diced tomatoes
Cubed ham pieces (whatever is left, use it all or freeze some for later)
Cooked white rice, I prefer Jasmine
Cooked white rice, I prefer Jasmine
Directions:
In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes. Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham bone and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Add ham cubes. Cook for 20-30 minutes while you make your rice, or if using dried beans cook for 2 hours or until the beans are tender. Mash 1/4 of the mixture against the side of the pot with a spoon to thicken mixture if desired. Serve over rice.
MeggieKate 