This skillet supper is a world away from
the midwestern favorite of ham ‘n beans. Serve this with
crusty French bread and a tossed green salad.
Provencal
Ham and Bean Skillet
- 3/4 pound ham, cut into
1/2-inch cubes
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced
1 medium onion, chopped
1 (15 1/2-ounce) can Great Northern beans, rinsed and drained
1/2 cup dry white wine
1 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon crushed red pepper flakes
1 bay leaf
1/2 cup toasted breadcrumbs
2 tablespoons minced parsley
- Heat oil in large nonstick
skillet over medium heat; sauté carrot and onion until
onion is soft, about 5 minutes. Stir in ham, beans, wine, thyme,
oregano, red pepper flakes and bay leaf. Bring to a boil, cover
and lower heat to a simmer; heat through thoroughly, about 10
minutes. Remove bay leaf. Sprinkle with breadcrumbs and parsley
and serve immediately.
Makes 4 servings.
Nutrition Facts:
Calories 360 calories
Protein 33 grams
Fat 11 grams
Sodium 790 milligrams
Cholesterol 80 milligrams
Saturated Fat 3 grams
Carbohydrates 31 grams
Fiber 7 grams
Recipe provided courtesy
of Pork, The Other White Meat.
