Red Beans and Rice #899 9/08

Categories:
bean, ham, low country, New 2008, rice
ToTryAgain

3 lb picnic ham
1 lb red kidney beans; soaked overnight
1 teaspoon bay leaf
1/4 cup cooking oil
6 slices bacon; diced
1 large yellow onion; chopped
1/2 large green bell pepper
1/2 cup celery; diced
1 large clove garlic; minced
pepper to taste
hot cooked rice

Preheat oven to 350°F. Place ham in a roasting pan uncovered and bake for 2 hours. After the first hour, reduce heat to 325°F and cover. Ham should be nice and tender. Keep drippings and add enough water to fill pan. Increase heat back to 350°F, cover and put back in oven for 30 minutes. Remove ham from water, let cool and cut into 1 inch cubes. Save the water. Place beans in a heavy dutch oven and add enough water from the roasting pan to cover beans. Add bay leaf. Add ham to beans. In a saute pan, heat oil over medium heat. Cook bacon in oil until bacon is limp but not fully cooked. Add onions, bell pepper, garlic, and celery. Cook until veggies are softened. Add mixture to beans. Bring beans to a boil then reduce heat to a simmer and cook for about 2 hours, stirring occasionally, until beans are tender. Add more water if necessary. Serve over hot cooked rice.

Contributor: Taste Of The South

Yield: 6 to 8 servings