Pink Beans with Ham
Meghan
ingredients
- 1 pound pink beans
- 2 bay leaves
- One 14 1/2-ounce can chicken or vegetable broth
- 1/2 cup Recaito
- 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives
- 1/2 cup canned Spanish-style tomato sauce
- 1 russet potato, peeled and cut into 1-inch pieces
- 1/2 pound cooking ham cut into 1/2-inch cubes (about 1 1/2 cups )
- Fine sea or kosher salt to taste
- Freshly ground black pepper to taste
directions
- 1
1. Place the beans and bay leaves in a medium sauce pan. Add enough water to cover them by 2 inches. Bring the water to a boil then adjust the heat so it is boiling gently. Cook beans until they are tender, about an hour and a half. Make sure to keep an eye on the beans, they should always be covered by liquid. When the liquid meets the level of the beans add cold water to cover by about an inch or two.
- 2
2. Add the broth, Recaito, Alcaparrado, tomato sauce, potato, ham, salt and pepper. Continue cooking until the beans & potato tender, about 30 minutes.
- 3
P.S. This is great with white rice.
- 4
Enjoy
notes
KIM RIZZUTO
Source: Meghan
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