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One-pot beans, ham and rice

This is another of my leftover recipes that I made up when clearing out my fridge. I gave the dish Mexican flavours, but you can leave out the chipotle paste and chilli powder if you don’t like spicy food.  This one-pot beans, ham and rice is ready within 15 minutes, and it’s full of nourishing elements. It's also ideal for parties and laid-back get-togethers as most  of it can be prepared in advance.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 stick of celery
  • 1 carrot
  • ½ red pepper
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli powder or paprika
  • ½ tsp ground turmeric optional
  • 1 Tbsp chipotle paste or tomato purée
  • Approx. 300 ml vegetable/chicken stock
  • 100 g green beans chopped
  • 100 g savoy cabbage kale or spinach
  • 2 cups of cooked rice
  • 1 cup cooked beans tinned
  • 1 cup chopped cooked/roasted ham
  • 2 Tbsp chopped herbs coriander or flat parsley

Method
 

  1. Finely chop the onion, garlic, bell pepper, celery and carrot.
  2. Heat one Tbsp of oil in a large casserole dish and gently sauté the chopped vegetables, under cover and over low heat, for about ten minutes until tender.
  3. Meanwhile, measure out the spices, slice the cabbage and chop the green beans.
  4. When the vegetables are tender add the spices and stir for 30 seconds. Add the chipotle paste or tomato purée, then pour in the stock. Add the chopped green beans and cabbage. Put the lid on and steam for 3-5 minutes, then add the cooked beans and ham. Let it bubble for a minute or so, then stir in the rice to warm through. Add more stock if it's too dry. Season with salt and pepper to your liking.
  5. Stir in the fresh herbs just before serving.