Best 6 Ricks Spicy Beans And Ham Recipes
Ricks spicy beans and ham is a classic Southern dish that has been enjoyed for generations. This hearty and flavorful meal is made with pinto beans, ham, vegetables, and a variety of spices, and can be cooked in a slow cooker or on the stovetop. With its smoky, spicy flavor and tender beans, ham, and vegetables, Rick’s Spicy Beans and Ham is sure to be a hit with family and friends.
Let's cook with our recipes!
CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS
Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.
Provided by Penny Stettinius
Categories Beans
Time P1DT3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cover the beans with water 2" above beans.
- Let stand overnight.
- Drain just before using.
- Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
- Remove ham hocks from pan and set aside.
- Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
- Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
- *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
- Add the ham hocks and cook and stir 10 minutes more.
- Serve immediately over hot, white rice.
Nutrition Facts : Calories 561.5, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 994.3, Carbohydrate 60, Fiber 14.7, Sugar 6.5, Protein 33.2
CHILI RICK'S
Easy chili recipe for a large number of people.
Provided by RICHARDWROSS
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h
Yield 20
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
- In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
- In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
- In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
- Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 43.5 g, Cholesterol 75.3 mg, Fat 26.3 g, Fiber 8.9 g, Protein 28.1 g, SaturatedFat 9.1 g, Sodium 2080.1 mg, Sugar 21.7 g
RICK'S SPICY BEANS AND HAM
The great thing about beans are the endless variations. After years of experimenting, I've settled on this recipe, which is loaded with flavor. I like to put mine in the refrigerator overnight, then scrape the fat off the top before reheating. Serve with a good, crusty bread.
Provided by Rick Douthit
Categories Bean and Pea Soups
Time 6h35m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse navy beans and 12-bean mix thoroughly and set aside.
- Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
- Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 54.8 g, Cholesterol 51 mg, Fat 17.5 g, Fiber 21.3 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 958.1 mg, Sugar 7.8 g
RICK'S SPICY BEANS AND HAM
The great thing about beans are the endless variations. After years of experimenting, I've settled on this recipe, which is loaded with flavor. I like to put mine in the refrigerator overnight, then scrape the fat off the top before reheating. Serve with a good, crusty bread.
Provided by Rick Douthit
Categories Bean and Pea Soups
Time 6h35m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse navy beans and 12-bean mix thoroughly and set aside.
- Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
- Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 54.8 g, Cholesterol 51 mg, Fat 17.5 g, Fiber 21.3 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 958.1 mg, Sugar 7.8 g
RICK'S SPICY BEANS AND HAM
The great thing about beans are the endless variations. After years of experimenting, I've settled on this recipe, which is loaded with flavor. I like to put mine in the refrigerator overnight, then scrape the fat off the top before reheating. Serve with a good, crusty bread.
Provided by Rick Douthit
Categories Bean and Pea Soups
Time 6h35m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse navy beans and 12-bean mix thoroughly and set aside.
- Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
- Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 54.8 g, Cholesterol 51 mg, Fat 17.5 g, Fiber 21.3 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 958.1 mg, Sugar 7.8 g
RICK'S SPICY BEANS AND HAM
The great thing about beans are the endless variations. After years of experimenting, I've settled on this recipe, which is loaded with flavor. I like to put mine in the refrigerator overnight, then scrape the fat off the top before reheating. Serve with a good, crusty bread.
Provided by Rick Douthit
Categories Bean and Pea Soups
Time 6h35m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse navy beans and 12-bean mix thoroughly and set aside.
- Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
- Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 54.8 g, Cholesterol 51 mg, Fat 17.5 g, Fiber 21.3 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 958.1 mg, Sugar 7.8 g
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more tender.
- Use a variety of beans: This will add flavor and texture to the dish. Some good options include black beans, pinto beans, kidney beans, and Great Northern beans.
- Add aromatics to the pot: This will help to infuse the beans with flavor. Some good options include garlic, onion, celery, and carrots.
- Use a ham bone or ham hock: This will add a rich, smoky flavor to the beans. If you don't have a ham bone or hock, you can use smoked sausage or bacon instead.
- Season the beans well: This is important for adding flavor to the dish. Some good spices to use include salt, pepper, cumin, chili powder, and paprika.
- Simmer the beans until they are tender: This can take anywhere from 1 to 2 hours. The beans are done cooking when they are soft and creamy.
Conclusion:
This recipe for spicy beans and ham is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are tender and flavorful, and the ham adds a rich, smoky flavor. This dish is also a great source of protein and fiber. Serve it with rice, cornbread, or your favorite side dish.
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