Ham and butter bean jambalaya
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions; chopped |
| 1 | cup | Green Bell Pepper; chopped |
| 2 | tablespoons | Margarine or Butter |
| 2 | cups | Water |
| 1 | can | (14.5 or 16 oz.) whole Tomatoes; undrained, cut up |
| 1 | can | (6 oz.) Tomato Paste |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Dried Thyme Leaves |
| ¼ | teaspoon | Cayenne Pepper |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Uncooked Rice |
| ¾ | pounds | Cooked Ham; cut into 3/4 inch cubes |
| 1 | can | (15.5 oz.) Butter Beans; drained |
Directions
A halmark of creole cooking, jambalaya is traditionally a combination of rice plus any mixture of meat, poultry, shellfish and vegetables. This slightly spicy family-style version combines cooked ham and creamy butter beans with traditional creole seasonings. It's easy to make and delicious to eat!
In large skillet over medium-high heat, cook and stir onions and green pepper in margarine until crisp-tender. Stir in water, tomatoes, tomato paste, sugar, thyme, cayenne and pepper. Bring to a boil; add rice. Reduce heat to low; cover and simmer 25 to 35 minutes or until rice is tender, stirring occasionally.
Stir in ham and butter beans. Cover; simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally. 6 (1-¼ cup) servings.
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998