Black Beans with Ham and Kale over Brown Rice

10m
Prep Time

25-30m
Cook Time

35m
Ready In

Recipe: #11377

November 29, 2013

Categories: Side Dishes, Beans, Black Beans, Kale, Sunday Dinner, Heart Healthy, High Fiber, Low Sodium, No Eggs, Non-Dairy, more

recipe by:
Kchurchill5

"What a great side or main dish; simple good comfort food. This is also a fantastic way to use up that leftover ham from the holidays too. This was adapted from a Whole Foods recipe. I have added some peppers and garlic; as well as, chicken stock, which adds lots of flavor. And, then I like to serve this over a scoop of brown rice."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (554.4 g)
Calories 712.5
Total Fat - 15 g
Saturated Fat - 3.1 g
Cholesterol - 27.8 mg
Sodium - 1204.2 mg
Total Carbohydrate - 108.5 g
Dietary Fiber - 19.8 g
Sugars - 8 g
Protein - 41.5 g
Calcium - 335.7 mg
Iron - 8.5 mg
Vitamin C - 155.6 mg
Thiamin - 1.7 mg

Step 1

Ham ... Add 1 tablespoon of olive oil to large pot, on medium - medium high heat; and add the ham. Cook 3-4 medium, until heated through, and lightly golden brown - you want to develop a little crust and color. If you don't have leftover ham, you can get a slice or two of deli ham; or a ham steak. Most grocery stores even sell packages of ham, pre-diced as well. Once the ham is done; transfer to a bowl, using a slotted spoon, off the heat.

Step 2

Kale ... You can cut the stem out, or pull it out. Grab the kale but the stem end with one hand, and wrap you first around the leaves and stem with the other. Pull right down the stem to the tip. The leaves should pull right off the stem. Then, bundle them up, and chop. Now, to the same pot you cooked the ham in; bring it to medium heat, and add the kale. Stirring often, cook a couple of minutes, just until all the kale has wilted. Then, transfer to another bowl, off the heat.

Step 3

Onions and Peppers ... In the same pot, add the other tablespoon of oil and bring to medium heat once again. Add the onions and peppers, and saute until they are slightly tender, scraping up any bits off the bottom of the pot. It should take around 8-10 minutes. The last minute, add in the garlic. If you add the garlic too early, it can burn; and then, it becomes bitter.

Step 4

Rice ... As the onions and peppers cook, prepare your rice according to package directions. I like to use brown rice; but, use whatever you like.

Step 5

Beans ... Add 1 can of the beans to a blender, along with the chicken stock. Puree until smooth. The pureed beans will add a nice texture; and create almost a sauce.

Step 6

Base ... Once the onions and peppers are tender; add the other 2 cans of beans, the bean and broth puree, ham, ancho chili powder, cumin, brown sugar, a pinch of both salt and pepper; and mix to combine. Increase the heat to medium high, to get everything heated through; then, cover and reduce the heat to medium low. Simmer a good 5 minutes.

Step 7

Finish ... Check for seasoning; and adjust with salt and pepper as needed. Remember, ham tends to be salty, so go easy; and the ancho chili powder has a little spice - so, I don't go overboard. Add the kale, make sure to mix to combine all the ingredients; then, cover and cook another couple of minutes. You want the kale to have a little texture.

Step 8

Serve and ENJOY! ... I like to serve this over a spoon of brown rice; and, garnish with sliced jalapenos. It makes a perfect side dish or a main dish; and, it's very hearty. Add a fresh fruit salad for a delicious lunch or dinner.