Bean & Rice Pilau with Smoked Ham & Eggs

Feb 1, 2022All Recipes

A signature southern dish that is similar to Hoppin John Rice.

Serves 8


1 cup dried red kidney beans, rinsed, soaked in water overnight and drained

2 ½ lbs (1.1 kg) smoked ham hock

2 cloves of garlic, smashed

1 bay leaf

4 hard cooked eggs

2 tbsp canola oil

2 cups fresh okra, sliced ½ inch thick

2 tbsp ghee, canola, or peanut oil

½ cup onion, diced

1 tbsp minced garlic

1 tbsp tomato paste

4 cups uncooked long-grain rice, rinsed

2 tbsp seasoned salt

3 sprigs fresh thyme

Louisiana hot sauce (to taste)

1 tbsp parsley, diced

1. In a medium saucepan on high heat, add beans, ham, and water to cover over. Bring to

a boil and add garlic, bay leaf and lower to simmer for about 45-50 minutes until beans are tender when pierced with a fork.

2. Remove ham hock, let cool, pull apart meat with a fork, set aside and discard bones. Drain beans, reserve hot liquid, set aside. Dice eggs, set aside in a small bowl.

3. Heat a medium skillet with 2 tbsp of oil over medium-high heat, add okras and sauté for approximately 10-15 minutes to reduce the gelatinous texture. Set aside.

4.  In a 3-quart (3 L) pot, heat ghee or oil over medium-high heat. Add onion, garlic and cook 1 minute. Add paste and cook for 1 minute while stirring.

5. Increase heat to high. Add rice, salt, and toast for 2 minutes while stirring.

6. Add okra, beans, pulled ham, thyme, and reserved bean liquid to cover by 1- inch, add additional hot water if necessary.

7. Reduce heat to the lowest setting. Cook rice, covered, for 15-20 minutes or until water evaporates. Fluff with a fork, transfer to a large serving bowl top with eggs and garnish with hot sauce and parsley.

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