Leftover Ham Bone: The Best Way To Use It

This delicious red beans and rice recipe can be made spicier by using Cajun seasoning and andouille sausage. Enjoy!

RED BEANS & RICE
Ingredients
1 pound dry red kidney beans or another variety of red beans
2 tablespoons olive oil
3/4 cup onion chopped
1 green bell pepper chopped
1/2 cup celery chopped
1 1/2 tablespoons minced garlic
6 cups low sodium chicken broth
2 dried bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon Cajun seasoning
1 smoked ham hock or 1 ham bone or 1 cup diced smoked ham
1 pound Polish Kielbasa or andouille sausage cut into quarters lengthwise and sliced
6 cups cooked white rice
1/4 cup fresh herbs such as chopped parsley and sliced green onions
salt and pepper to taste

Instructions
Rinse the beans.
Heat the olive oil in a large pot over medium heat. Add the onion, green pepper and celery.
Cook for 3-4 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds.

Place the beans, chicken broth, bay leaves, cayenne pepper, thyme, parsley, Cajun seasoning and ham hock (or ham bone) in the pot. If you're using diced ham instead of a ham hock or bone, reserve it for later on.
Bring the pot to a boil, then reduce the heat to low and simmer for 3-4 hours or until beans are tender. Check often as you may need to add water so the bean are covered.
Remove the ham hock from the pot. Cut the meat off the bone then coarsely chop. Discard the bone.
Brown the sausage in olive oil.
Add the diced ham and sausage to the beans. Cook for an additional 20 minutes. Taste and add salt and pepper if needed.
Serve the beans over the rice, topped with fresh herbs.

Enjoy!