Spicy Ham and Beans
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
What could be more comforting on a cold day than a plate of spicy, hot ham and beans? Add in that it's all healthy, good for us food, and, serve it over Brown Rice for a (near) perfect meal.
Spicy Ham and Beans Time: 30 minutes
You can add jalapeños or other hotter peppers if you like; or finish it with Tabasco or other hot sauce.
1 onion
4 cloves garlic
1 stalk celery
1/2 green pepper
1 tbs olive oil
1 can whole or crushed tomatoes (15 oz, 450 gr)
1 thick slice country (preferred) or Deli ham, 8 - 10 oz (250 - 275 gr)
15 oz, 450 gr can/jar red kidney beans or chili beans if you can get them
1 tbs Worcestershire sauce
1 small can green chilies (4oz, 125gr)
1 tbs chili powder
1 tsp oregano
1 tsp basil
anything else you would like to add to make it hotter - jalapeños, red pepper flakes?
Chop onions, celery and pepper. Finely chop garlic. Heat oil in large, nonstick skillet over medium heat. Add chili powder and sauté 1 minute. Add onions, celery, pepper and garlic and sauté 7 - 8 minutes. Trim ham and cut into bite-size pieces. Add ham and sauté briefly. Drain and rinse the beans. (Do not rinse beans in chili sauce.) Drain the tomatoes then roughly chop (keep the juices from chopping). Add beans, tomatoes, juices, Worcestershire, and herbs. Cover and simmer over low heat for 15 minutes. Add green chilies and simmer 5 minutes more. Taste, adjust heat and serve over rice. Mon mari has jalapeños on the side. Serve over brown rice.
Brown Rice Time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. You could substitute regular or Basmati.
1/2 cup brown rice
1 cup water or beef stock (or half each) or whatever your rice calls for
1/2 tsp dried oregano
Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
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Cooking schedule: 30 minutes |
Add ham to vegetables and sauté |
Cooking for Two? Or more?
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