WHAT TO DO WITH LEFTOVER RICE AND BEANS RECIPES

LEFTOVER RICE RECIPES | BBC GOOD FOOD

Leftover rice recipes | BBC Good Food image

Make the most of leftover rice with our simple and speedy recipes. Use up this storecupboard staple in salads, one pots and egg-fried rice dishes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

LEFTOVER HAM RED BEANS AND RICE RECIPE - SOUTHERN.FOOD.COM

Leftover Ham Red Beans and Rice Recipe - Southern.Food.com image

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!!

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 17

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)

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, FatContent 29.4, SaturatedFatContent 10.5, CholesterolContent 63.1, SodiumContent 1236.2, CarbohydrateContent 38.6, FiberContent 1.6, SugarContent 2.5, ProteinContent 22.7

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