Kentucky Red Beans and Rice Topped with Crispy Country Ham
If you want to add more gluten free recipes to your repertoire, Kentucky Red Beans and Rice Topped with Crispy Country Ham might be a recipe you should try. This recipe makes 12 servings with 226 calories, 7g of protein, and 11g of fat each. For 60 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 526 people have tried and liked this recipe. It is a very budget friendly recipe for fans of Southern food. A mixture of liquid smoke, unsalted butter, dried bay leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. It works well as a side dish. With a spoonacular score of 44%, this dish is solid. Snap Beans with Mustard and Country Ham, Green Beans with Soffritto and Country Ham, and Green Beans with Country Ham and Onion are very similar to this recipe.
Servings: 12
Preparation duration: 55 minutes
Cooking duration: 80 minutes
Ingredients:
1 tablespoon Cajun/Creole seasoning
2 stalks celery, small diced (about 1 cup)
1/4 pound thinly sliced country ham
2 dried bay leaves
1 head garlic
2 teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon ground thyme
1 tablespoon hot sauce
1 pound kidney beans, soaked for 24 hours
Kosher salt
Kosher salt and coarsely ground black pepper
1/2 teaspoon liquid smoke
1 teaspoon liquid smoke
1 teaspoon olive oil
1 medium onion, small diced (about 2 cups)
1/4 cup chopped pecans
1 red pepper, small diced (about 1 cup)
1 cup long-grain rice
2 tablespoons unsalted butter
5 tablespoons unsalted butter
Equipment:
dutch oven
oven
sauce pan
baking sheet
pot
aluminum foil
Cooking instruction summary:
Watch how to make this recipe. For the beans: Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes. Add the pecans and saute until they are dark brown, 2 to 3 minutes more. Add the Cajun/Creole seasoning, garlic powder, ground thyme, white pepper and bay leaves. Stir to coat. Add the beans and 8 cups of water. Cover and cook over medium heat until the beans are just about to be al dente, 75 to 90 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more. For the rice: Preheat the oven to 300 degrees F. Melt the butter in a medium saucepan over medium heat. Once it is melted, add the rice, Roasted Garlic, liquid smoke and 1/2 teaspoon salt and stir to combine. Saute over medium heat until all the rice is coated with butter. Add 1 1/2 cups warm waterand bring to a boil, about 2 minutes. Cover, reduce the heat to low and cook until tender and the water is absorbed, 18 to 22 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork before serving. Lay out the country ham slices on a baking sheet and bake until crispy, 15 to 25 minutes, depending on the thickness of your ham. Set aside until cool enough to crumble for garnish. Remove the bay leaves from the bean pot. Season the beans with salt and pepper, to taste. Serve over the rice. Garnish with the crumbled country ham. Preheat the oven to 375 degrees F. Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes. Let cool before using.
Step by step:
1. Watch how to make this recipe.
2. For the beans: Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes.
3. Add the pecans and saute until they are dark brown, 2 to 3 minutes more.
4. Add the Cajun/Creole seasoning, garlic powder, ground thyme, white pepper and bay leaves. Stir to coat.
5. Add the beans and 8 cups of water. Cover and cook over medium heat until the beans are just about to be al dente, 75 to 90 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more.
6. For the rice: Preheat the oven to 300 degrees F.
7. Melt the butter in a medium saucepan over medium heat. Once it is melted, add the rice, Roasted Garlic, liquid smoke and 1/2 teaspoon salt and stir to combine.
8. Saute over medium heat until all the rice is coated with butter.
9. Add 1 1/2 cups warm waterand bring to a boil, about 2 minutes. Cover, reduce the heat to low and cook until tender and the water is absorbed, 18 to 22 minutes.
10. Remove from the heat and set aside for 5 minutes. Fluff with a fork before serving.
11. Lay out the country ham slices on a baking sheet and bake until crispy, 15 to 25 minutes, depending on the thickness of your ham. Set aside until cool enough to crumble for garnish.
12. Remove the bay leaves from the bean pot. Season the beans with salt and pepper, to taste.
13. Serve over the rice.
14. Garnish with the crumbled country ham.
15. Preheat the oven to 375 degrees F.
16. Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes.
17. Let cool before using.
Nutrition Information:
covered percent of daily need
