Ham and Spicy Red Beans on
Brown Rice
Total time: 30 minutes
You can add jalapeños or other hotter peppers if you like; or finish it with Tabasco or other hot sauce.
Ingredients:
- 1 onion
- 4 cloves garlic
- 1 rib celery
- 1/2 green pepper
-
1 tbs olive oil
- 2 cups (15oz, 450gr) whole or crushed tomatoes
- 8oz (240gr) ham either type, a thick slice
-
1 3/4 cups (15oz, 450gr) red kidney beans
-
1 tbs Worcestershire sauce
- 4oz (120gr) chopped green chilies
- 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?
- Brown Rice:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) beef stock
- 1/2 tsp dried oregano
Instructions:
- Chop onions, celery and pepper.
- Finely chop garlic.
- Heat oil in large, nonstick skillet over medium heat. Add chili powder and sauté 10 seconds.
- Add onions, celery, pepper, garlic and sauté 7 - 8 minutes.
- Trim ham and cut into bite-size pieces. Add ham and sauté briefly.
- Drain and rinse the beans.
- Drain the tomatoes then roughly chop.
- 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 and add anything you like to make it hotter. Serve over rice.
- Brown Rice
- Cook rice according to package instructions adding the herbs with the stock.
- Fluff and serve.