Red Beans and Ham
Dive into the comforting flavors of the South with this hearty Red Beans and Ham recipe, a perfect blend of smoky, savory, and satisfying. Made with tender dried red kidney beans simmered to perfection with diced ham, aromatic vegetables, and a flavorful medley of spices like smoked paprika and thyme, this dish is a soul-warming classic. The slow-cooked beans develop a creamy texture that pairs beautifully with fluffy white rice, making it an ideal dish for family dinners or meal prep. Garnish with sliced green onions for a fresh, vibrant finish. With just 15 minutes of prep time and a long, slow simmer, this easy one-pot recipe is a delicious way to bring tradition to your table. Keywords: red beans and ham recipe, Southern comfort food, easy one-pot meals, smoky bean recipes, ham and beans dinner.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound ham, diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice, for serving
- 2 green onions, sliced (for garnish)
Instructions
Rinse the dried red kidney beans under cold water and soak them overnight in a large bowl with enough water to cover the beans by at least 2 inches.
Drain and rinse the soaked beans. Set them aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced ham to the pot and cook for 3-4 minutes, stirring occasionally, to allow the ham to lightly brown.
Pour in the chicken broth and stir in the soaked beans, dried thyme, smoked paprika, cayenne pepper (if using), bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, stirring occasionally, until the beans are tender and creamy.
Taste the beans and adjust the seasoning with more salt or black pepper if needed.
Remove the bay leaf before serving.
Serve the red beans and ham hot over cooked white rice, garnished with sliced green onions.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 9.8 mg | 55% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
