Looking for a way to use up that leftover ham bone or even leftover ham from Easter? This yummy and super easy Red Beans and Rice with Smoked Sausage will be calling your name.
Easter is just around the corner and in my house, we always have ham. (Did I ever tell you my true profession was a lover of all things pork?!) Well with a ham...comes a ham bone. This Easy Red Beans and Rice recipe is the perfect way to use up that leftover ham bone to add some delicious flavor. Plus any leftover ham will be a perfect addition to this dish.
Knowing Easter is coming up soon, I’m stocking my pantry with the right ingredients to use up my leftover ham and the bone.
No ham bone? No problem!
With this recipe there’s no worries if you don’t have a leftover ham bone. Grab a smoked ham hock from your grocery store. The ham hock will drive that pork flavor home too.
Now that we’ve talked pork, let’s talk beans. Cooking beans from dried isn’t hard but sometimes you just don’t have the foresight or the time. Canned red kidney beans work amazing with this easy cook Red Beans and Rice recipe. If you’ve got the time to soak your beans, go for it. But it’s not necessary at all with this recipe.
My boys love all things beans and pork. While Andouille Sausage is one of their favorites, it’s not always easy to find in my local grocery store. A package of smoked sausage works just as good. Plus, they gobble it up. I can always find smoked sausage in my grocery store.
Last minute tip...if I have leftover ham, I will cut it up in thick meaty chunks and throw it in the pot too. The more pork flavor that can be infused the better.
Easy Red Beans and Rice with Smoked Sausage
- 1 cup uncooked Riceland Long Grain Rice
- 2 tablespoons olive oil
- 1 -14 ounce smoked sausage, sliced on the bias
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- ½ sweet onion, chopped
- 2 cloves garlic, minced
- 1 -15.5 ounce can dark red kidney beans
- 1 -14.5 ounce can diced tomatoes
- 1 ham bone or smoked ham hock
- salt and pepper to taste
- hot sauce to taste
- sliced green onions, optional
Cook rice according to package directions. Heat a Dutch oven over medium high heat. Add olive oil and sausage. Cook the sausage for 5 minutes or until it starts to brown. Stir in bell pepper, celery, and onion. Cook and stir occasionally until veggies are tender 5 to 8 minutes. Add garlic and stir. Cook for 3 minutes. Stir in beans and tomatoes. Place smoked ham hock in the pan. Bring to a boil. Lower to simmer, then cover with lid and cook for 25 to 30 minutes. Add salt and pepper to taste. Serve over white rice with your dashes of your favorite hot sauce and green onions. Eat and Enjoy!
Recipe and photos provided by EasyPeasyPleasy.com