Ham, Black Beans and Rice Stew
a recipe that serves 4-6 by
Ingredients:
2 tablespoons Canola oil (divided in half)
1 clove garlic, minced
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (15.5 ounce) can black beans, drained, rinsed
1 1/2 pound (smoked or regular) ham steak, trimmed, bone removed, cut into 1/2″ cubes
1/2 can (6 ounces) light beer
1 1/2 cups chicken broth, low sodium, low fat
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 1/2 cup instant white rice
Directions:
1. In a 10″ frying pan sprayed with Pam, heat the one tablespoon of oil over medium heat; brown ham. Drain off excess fat and liquid.
2. In a medium stock pot sprayed with Pam, heat the one tablespoon of oil over medium heat; saute garlic, onion and bell pepper until the onion softens and turns translucent. Stir in tomatoes and saute another 2 minutes.
3. Add ham and beans and mix well. Stir in beer and chicken broth. Add cumin, pepper and garlic powder and bring to a boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer 30 minutes.
4. Return stew to a boil. Stir in rice, return mixture to a boil. Shut off heat, cover and let stand 10 minutes: mix, return cover and let stand 5 minutes before serving.