Ingredients:
3 large carrots, peeled
3 garlic cloves
1 onions
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon salt
2 large tomatoes
1 1/2 cups chopped ham
2 cups water
10 ounces undiluted chicken broth
1 cup frozen corn
19 ounces black beans
1/3 cup chopped fresh parsley
1 teaspoon Tabasco sauce (optional)
Directions:
Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
Coat a large saucepan with oil and set over medium-high heat.
Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
Stir occasionally until onion is softened, about 5 minutes.
While onion is cooking, coarsely chop tomatoes.
Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
Add tomatoes, water, undiluted chicken broth and corn.
Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour.
Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
Remove from heat. Stir in parsley and Tabasco.
Servings: 5
Time preparation: 10 min.
Time total: 30 min.