Happy belated Thanksgiving! I hope everyone had a safe, happy and healthy Thanksgiving and are beginning the holiday season in a joyous and festive manner. This is my absolute favorite time of the year. I love everything from the fun of the holidays to those long, cozy nights cuddled by the fire. I tend to go into hibernation mode and spend as much time as I can in my home, staring at my beautifully lit Christmas tree and enjoying the company of those I love most.
Over the weekend I spent most of my time off at home and in my kitchen creating new meals from my holiday leftovers. For Thanksgiving we made both a turkey and a ham so needless to say I had a ton of leftovers filling my refrigerator. Today’s post features a quick and easy recipe which includes leftover holiday ham, red beans and rice.
Growing up in a latin household, beans and rice were certainly a regular staple. While I still enjoy the traditional way my mom used to make beans and rice, I have also grown to appreciate beans and rice in many different ways. One of my most favorite ways to make red beans and rice is southern style. Making red beans and rice the southern way is a fantastic way to use leftover holiday ham and served as the inspiration for this Leftover Holiday Ham, Red Beans and Rice recipe.
- Olive oil
- 1 medium onion
- 2 cloves garlic
- 1 red bell pepper
- 3 cups cubed ham
- 15.5 ounces of light red beans
- 1 cup pinto beans
- 8 oz. tomato sauce
- 8 oz. chicken stock
- 8 oz. water
- 1 Goya seasoning packet
- 3 TBS pureed butternut squash
- 2 cups of uncooked rice
- Drizzle olive oil in a large pot. Add chopped onion, garlic and red bell pepper and cook until vegetables are soft. Add ham, red beans, pinto beans, tomato sauce, stock and water and bring to a boil. Once mixture has reached a boil, reduce temperature to a medium simmer. Add Goya seasoning packet and 3 tablespoons of butternut squash. Cover and let simmer until mixture is reduced. Season to taste with salt.
- While ham and bean mixture is simmering, cook rice. I use a 2:1 ratio when making my rice. This recipe would benefit from a large batch of rice so I used two cups of uncooked rice to 4 cups of water. I brought the water to a boil, added salt and brought water to a boil before adding rice. I then reduced heat and cooked rice covered for 30 minutes until soft.
- Once ham and beans has thickened you can then serve over cooked rice.
This is such a hearty, comforting meal. It’s one of those one-bowl meals that fills you with warmth and satisfies your hunger. You can spice up your serving by adding southern-style hot sauce, like Tabasco or Louisiana, after you serve up your portion (like I did) to keep the meal more family friendly.
My Leftover Holiday Ham, Red Beans and Rice recipe is a great way to stretch your leftovers and maximize meals by using items in your refrigerator before they go bad. Ditch the Split Pea and Ham Soup and use your leftovers to jazz things up a bit. Enjoy!