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Red Beans and Rice - Cowboy Kent Rollins

Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 to 8 servings

Ingredients

  • 1 ½ lbs smoked ham steak
  • 1 lb. red kidney beans
  • 2 tablespoons butter
  • 1 large white onion minced
  • 1 cup chopped celery
  • 1 green bell pepper diced
  • 6 garlic cloves minced
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped parsley
  • 2 teaspoons coarse ground black pepper
  • Kent’s Original or Mesquite Seasonings or salt and pepper
  • 3 cups white rice

Instructions

  • Preheat the grill to about 350 degrees F. and place the ham steak over the direct heat side. Grill for about 3 to 4 minutes per side, until grill marks appear. Set aside to cool, and cut into bite-sized pieces.
  • In a stockpot, add the beans and cover with about 2 inches of water. Bring the beans to a boil, stirring occasionally. Note: for a faster cook time you can soak the beans for 45 minutes up to overnight for higher elevations.
  • In a medium cast iron skillet, over medium heat, add the butter and melt. Stir in the onion, celery, bell pepper. Cook for about 5 minutes or until the onions begin to get tender. Stir in the garlic and cook for another 5 minutes or until the onions and peppers are tender.
  • Stir the onion mixture into the beans. Stir in the bay leaves, thyme, parsley and black pepper. Season with Kent’s Original, Mesquite Seasonings or salt and pepper, to taste.
  • Stir in the pieces of ham. Reduce the heat to a low boil, cover and cook for about 1 to 2 hours, stirring occasionally, or until the beans are tender. Cooking times will vary depending on your elevation and if the beans were soaked.
  • Be sure to keep beans covered with water as they cook. Add hot water as needed.
  • Cook the rice as directed on the package. For a better flavor, we substitute the water and boil in chicken broth.
  • Remove the bay leaves from the beans and serve over warm rice.

Notes

Kent's seasonings available at KentRollins.com