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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is out of Chatelaine mag. It has low fat, protein and very healthy veggies and taste good too. This asks for black beans but I have used pinto (didn't have the black on hand)with fine results so I would say to use the beans you like the best. This was a combo that my dad loved and used often, he was a grand Son of Spain who was born in Andalusia shortly before my grand parents moved to the U. Ingredients:
3 large carrots, peeled |
3 garlic cloves |
1 onion |
1 tablespoon olive oil |
1 teaspoon paprika |
1 teaspoon chili powder |
1 teaspoon dried oregano leaves |
1 teaspoon salt |
2 large tomatoes |
1 1/2 cups chopped ham |
2 cups water |
10 ounces undiluted chicken broth |
1 cup frozen corn |
19 ounces black beans |
1/3 cup chopped fresh parsley |
1 teaspoon tabasco sauce (optional) |
Directions:
1. Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
2. Coat a large saucepan with oil and set over medium-high heat.
3. Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
4. Stir occasionally until onion is softened, about 5 minutes.
5. While onion is cooking, coarsely chop tomatoes.
6. Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
7. Add tomatoes, water, undiluted chicken broth and corn.
8. Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour.
9. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
10. Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
11. Remove from heat. Stir in parsley and Tabasco.
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