📋Leftover Ham, Rice and Beans Recipe

Ham, Rice and Beans on a black plate with a pot of more ham, rice and bean in the background.

5 from 8 votes

📋Leftover Ham, Rice and Beans Recipe

This Healthy Leftover Ham, Rice and Beans recipe is not only healthy, it's easy, flavorful and has a little kick! But best of all, it's a little different than your typical leftover ham recipes and is Weight Watchers friendly!

Course dinner

Cuisine American, Canadian

Keyword instant rice, kidney beans, leftover ham

Special Diet Dairy-free, Gluten-free, weight watchers

Prep Time 10

Total Time 30

Servings servings

Calories 200kcal

Author Terri Gilson

Ingredients

2 cups leftover ham, diced into ¾ inch - 1 inch cubes
2 teaspoon vegetable oil
2 cloves garlic, minced
1 whole onion. chopped
28 oz - can diced tomatoes WITH liquid
12 oz - can kernal corn drained
1 whole green pepper , chopped
1 bay leaf
½ teaspoon hot red pepper flakes
18 oz -can, red kidney beans, drained and rinsed
5 cups cooked instant rice, brown or white

US Customary - Metric

Get Recipe Ingredients

Instructions

PREP: Cook instant brown rice as per package directions, then set aside. Dice ham.
In large pot/saucepan, heat oil over medium heat, then add ham, green pepper, onion and garlic, stirring constantly for 10 minutes.
Add tomatoes, corn, bay leaf, hot pepper flakes and bring to a boil. Then reduce heat and simmer for 2 minutes.
In a separate bowl, mash half of the kidney beans (I use a fork) and mix in.
Then add the remaining whole beans. Cook, stirring frequently for another 15 minutes. Remove bay leaf.
Add cooked rice and stir thoroughly. Serve hot.

Notes

*NOTE: I used brown rice in the main photos and white rice in the process photos and the main and process photos were taken under different lighting conditions.

**NOTE: Adapted from "Cajun Rice and Beans" Pg. 59. Canadian Living's Best- 30 Minutes and Light

Expert Recipe Tips:

Use mashed beans for creaminess. Mashing half the beans helps naturally thicken the dish without adding cream, broth, or extra starch. Make sure to mash them well so they blend smoothly into the sauce.

Cut the ham into even pieces. Uniform ¾–1-inch cubes ensure the ham reheats evenly and you get the perfect balance of ham, rice, and beans in every bite.

Sauté the veggies long enough to soften. Giving the onion, pepper, and garlic the full cooking time allows their flavors to deepen and prevents crunchy veggies in the finished dish.

Drain and rinse the beans thoroughly. This removes excess sodium and helps prevent the dish from tasting overly salty—especially since ham can already be salty.

Adjust the liquid if needed. Depending on your tomatoes and rice, you may need to add a splash of water or broth as it simmers. The mixture should be saucy before adding the rice.

Let it rest before serving. After mixing in the rice, let the pot sit for 2–3 minutes. This helps the flavors meld and the rice absorb just enough sauce without becoming mushy.

Taste before adding extra salt. Ham and canned ingredients contribute saltiness, so season at the very end to avoid oversalting.

Use brown rice for more texture. Instant brown rice holds its shape better than instant white and adds a slightly nutty flavor that complements the beans and ham.

Add extra veggies to bulk it up. Zucchini, carrots, celery, spinach, mushrooms, and even frozen mixed vegetables all work well if you want more nutrients or want to stretch the recipe further.

Spice it up or down. Crushed red pepper flakes add subtle heat. For a spicier version, add more flakes or a splash of hot sauce. For mild eaters, reduce or omit the pepper flakes.

Nutrition