One-pot rice with ham and beans

Votes: 2

Time: 8 hours 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 724, total fat 18 G., saturated fats 5 G., proteins 46 G., carbohydrates 94 G., fiber 10 G., cholesterol 101 mg, sodium 363 mg, sugar 0 G.

Cook flavorful rice with juicy pieces of braised ham and baked beans in one pot, and you'll have no time to clean up afterward. Inspired by Louisiana cuisine, we used onions, celery, and bell peppers to create a flavorful base for a hearty dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rice with ham and beans

2 tablespoons of vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
3 stalks celery, thinly sliced
2 cloves garlic, crushed
1.5 cups of parboiled rice
1 1/2–2 cups diced or stripped ham from the "Stewing Ham and Beans" recipe (see recipe below)
3 cups stewed beans from the recipe "Stewed Ham and Beans" (see recipe below)
Hot sauce for serving (optional)

Braised ham with beans

2 tbsp tomato paste
2 tablespoons Worcestershire sauce
2 tsp red pepper flakes
1 tbsp hot paprika
1 ham on the bone weighing 1.8–2.3 kg.
450 g dry lima beans
1 bay leaf
4 sprigs of thyme
1 can (800 g) of canned whole tomatoes, roasted over a fire
1 bunch green onions, chopped
4 cloves garlic, crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork shoulder, rice, lima beans, sweet pepper, celery, fried tomatoes, green onions, Worcestershire sauce, tomato paste, bay leaf, thyme, paprika

Cooking the dish according to the recipe:

Heat vegetable oil in a heavy-bottomed wok or saucepan over medium-high heat. Add the onion, bell pepper, celery, and garlic, and season with salt to taste. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Add the rice, ham, beans, and 2 cups of water and stir.
Reduce heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 15–20 minutes. Adjust the heat as needed to maintain a gentle simmer and prevent the rice from burning. Remove from heat and let sit for 5 minutes before serving. Season with salt to taste. Serve with hot sauce, if desired.

Braised ham with beans:

Combine tomato paste, Worcestershire sauce, red pepper flakes, and paprika in a 5- to 6-quart slow cooker. Add the ham, beans, bay leaf, and thyme. Pour in 4 cups of water, cover, and cook on low, undisturbed, for 8 hours.
Place the tomatoes in a bowl and crush them with your hands. Add the tomatoes and their juices, green onions, and garlic to the slow cooker. Cover and cook for another 30 minutes.
Remove the ham from the slow cooker and transfer it to a cutting board to cool slightly before slicing. Set aside about a third of the ham and 3 cups of the baked beans for another recipe. Serve the remaining ham with the beans.

Categories:

recipe / Calorie content of prepared meals / Multicooker / Soups / Thick soups and stews / Food Network - recipes / Cajun cuisine

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