Tacos always have been my comfort food — a fact that sometimes maddens my husband.
When he asks what I want for dinner, the answer generally is some form of Mexican or Mexican-American cuisine.
My push toward this type of food is so strong that sometimes it spills over into dishes I don’t even eat.
Last year, I was poking around the meat section at Dillons when I came across a poblano-seasoned ham.
This spurred me on to create a twist on the traditional ham and beans.
It is important to note I do not eat ham, but this recipe was vetted through my husband.
Ham and beans ingredients
- 3 pounds of poblano-encrusted ham, cubed in 1/4-inch or smaller chunks — you can buy regular ham and cook it with poblano pepper, if you prefer
- 1 medium-sized yellow onion, finely chopped
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 can black beans
- 1 can navy beans
- 1 dark red kidney beans
- 1 can Mexican Style Lime & Cilantro RO*TEL
- 1 can diced, stewed tomatoes
- 1 can white corn or hominy
- 1 quart chicken broth
- 2 cups uncooked long grain rice
Sauté ham and onion in butter and garlic powder. Cook these until the ham is slightly browned.
Add chicken broth and bring mixture to a simmer. From here, you can add all of the canned beans and tomatoes.
Be sure to drain and rinse the beans — you don’t want to add additional liquid to the mix.
After all of these ingredients have been combined thoroughly, add rice and return to a simmer.
This mixture can be left on the burner for as long as you like, as long as it is stirred frequently.
The rice takes some time to cook. Make sure to cook it completely — under-cooked rice can be dangerous for the elderly and very young children.
Serve with cornbread and enjoy!