Ham, Red beans and Rice Recipe

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Adding ham to the classic dish of red beans and rice was an experiment which turned out wonderful. The spices are great!—Vanita Davis, Camden, Arkansas
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings


  • 3 cans (15 ounces each) red beans, rinsed and drained
  • 1 can (14-1/2 ounces) spicy stewed tomatoes
  • 2 cups cubed fully cooked ham
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 5 dashes hot pepper sauce
  • Hot cooked rice

Nutritional Facts

1 cup: 118 calories, 3g fat (1g saturated fat), 19mg cholesterol, 947mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 9g protein.


  1. In large saucepan, combine all ingredients except rice. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Serve over rice. Yield: 6-8 servings.
Originally published as Ham, Red beans and Rice in Country Woman March/April 1994, p35

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MsDarlin1 User ID: 7647512 10698
Reviewed Feb. 1, 2014

"I made a smaller portion using only one can of red beans in case it didn't turn out well. However, my picky husband loved this meal. I used leftover ham from a baked ham. I did not have any cumin, so I did without it. I also substituted the hot pepper sauce with a dash of Silvia's Sizzlin' Hot Spice. My husband literally licked his plate clean."

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