Kent’s Original or Mesquite Seasoningsor salt and pepper
3cupswhite 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.