Red Beans and Rice - Cowboy Kent Rollins

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Be sure to keep beans covered with water as they cook. Add hot water as needed.

Step 7

Cook the rice as directed on the package. For a better flavor, we substitute the water and boil in chicken broth.

Step 8

Remove the bay leaves from the beans and serve over warm rice.