Smoked ham and beans

Name: Smoked ham and beans
Ingredients: 1 small onion (70 g); 1 tablespoon oil; 100 g smoked ham; 50 ml tomato juice or 2 tablespoons tomato paste; 300 g cooked and drained beans; 100 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Smoked ham and beans by Cipriana G. - Recipia

Smoked ham and beans come together quickly with cooked beans, and spend just 12 minutes on the stove. The onion, ham and tomato juice make a dish with a reddish sauce, while the beans stay whole and are just right with pickles. I prefer the beans whole, so I turn them through the sauce with a spoon without crushing them. Prep: 10 minutes. Cook: 12 minutes. Total time: 22 minutes. Serves: 2. About 400 kcal and 22 g protein per serving.

Ingredients

1 small onion (70 g)
1 tablespoon oil
100 g smoked ham
50 ml tomato juice or 2 tablespoons tomato paste
300 g cooked and drained beans
100 ml water
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel and finely chop the onion. Heat the oil in a frying pan, add the onion and smoked ham cut into pieces, and cook over medium heat for 2 minutes, stirring now and then, until the onion starts to soften. 2. Add the tomato juice or tomato paste, the cooked beans and 100 ml water. Cover the pan and cook over medium heat for 10 minutes, until the beans are heated through and the sauce is gently simmering. 3. Season with salt and pepper, then serve with pickles.

Notes

In a covered container, it keeps in the fridge for up to 3 days; I heat only the portion I need so the whole dish doesn’t dry out. If you don’t have smoked ham, you can use 100 g smoked bacon, cut into pieces of the same size. With cooked beans, make sure they’re whole and don’t crush when you press them gently; very soft beans break apart quickly when you stir them. Drain canned beans well first, because their liquid can make the sauce watery and add extra salt. Smoked ham varies a lot in saltiness, so taste the sauce before adding the teaspoon of salt. I keep the heat low once the beans go into the sauce, so they move gently around the pan. Serve with pickled cucumbers and bread, so you can mop up the sauce too.