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Ham, Red beans and Rice

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


  • 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


  • In large saucepan, combine all ingredients except rice. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Serve over rice.
Nutrition Facts
1 cup: 118 calories, 3g fat (1g saturated fat), 19mg cholesterol, 947mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 9g protein.

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  • delowenstein
    Nov 15, 2017

    I used red kidney beans and a can of diced tomatoes with chilies. I did use ham-sliced fully cooked deli ham which I'd cut in shreds. This dish is delicious! Normally, I do NOT go much for kidney beans/red beans! delowenstein

  • MsDarlin1
    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.

  • bshaffer224
    Jul 18, 2006

    No comment left