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Ham and Beans with Rice


Ham and Beans with Rice



This is our traditional meal for New Year’s Eve. It uses a small amount of meat and has a ton of flavor. This recipe makes a great dish for a cold day.



½ lb. pork jowl bacon, cut into 1 in. pieces
1 medium yellow onion, diced
4 cloves garlic, minced
6 mini bell peppers, thinly sliced
1 lb. dry navy beans, soaked overnight & rinsed
2 c. brown rice
1 c. white wine
2 cans chicken broth
1 gallon water
1 c. heavy cream
1 tsp. coriander
1 tsp. basil
1 tsp. black pepper
1 tsp. saracha
salt to taste



In a large pot, cook the pork for about ten minutes over medium heat. Stirring often, cook it until it begins to brown. Add the onion, garlic, and bell pepper and continue cooking for three more minutes. Add the broth, wine, and water, and then add the rice and beans. Heat the mixture until it comes to a boil and then reduce the heat to low. Add the coriander, basil, saracha, and black pepper and continue cooking for two to three hours over low heat, stirring often. Before serving remove the ham and beans from the heat and add the heavy cream. Salt to taste and enjoy! 






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