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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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A great way to use that left-over ham bone from your holiday ham! Thick, rich and flavorful, this recipe makes a hearty meal to pair perfectly with some crusty french bread and a green salad. Delicious on its own or over a bowl of rice. Ingredients:
1 lb dried kidney beans |
1 ham bone, with some meat attached |
9 cups water or 9 cups chicken stock |
2 teaspoons worcestershire sauce |
1 teaspoon hot sauce |
8 ounces tomato sauce |
1 lb smoked sausage or 1 lb kielbasa |
1 1/2 cups ham, from ham bone, cubed |
1 1/2 medium onions, chopped |
6 garlic cloves, chopped |
2 stalks celery, diced |
2 tablespoons sherry wine (optional) |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1 teaspoon black pepper |
2 teaspoons creole seasoning, tony chachere's |
2 bay leaves |
Directions:
1. Pre-soak beans overnight or use quick soak according to pkg. directions.
2. Add ham bone, stock, water, tomato sauce, worcestershire and hot sauce to pot with beans. Bring to a boil, then lower heat to a simmer. (Make a mental note of the time.).
3. Sauté sausage and ham (a little browning of the meat adds nice flavor), add to pot.
4. Sauteé onion, celery and garlic in same pan in rendered meat fat, add to pot.
5. (Optional) De-glaze pan with sherry, reduce until almost evaporated, add some of the broth from pot to capture browned bits, add back to pot.
6. Add remaining seasonings and simmer for a total of 2 1/2 hours from above start time, stirring every half hour.
7. To thicken, smash some of the beans against the side of the pot as it simmers, after they have softened, about an hour before done.
8. Remove bay leaves and ENJOY!
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