Another braiser night at the Brainy Gourmet and this time its to use up the leftover Christmas Day ham. Some Texans claim this dish is an authentic Austin Tex-Mex... and other states here and there claim it as Cajun, French cassoulet and or English casserole using "white" navy beans. In any case...For this dish you will need:
- 3 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 cups cubed fully cooked ham
- 1 can (4 ounces) chopped green chiles
- 1/4
cup Marsala wine
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon pepper
To prepare, start by sauteing the onion in a bit of olive oil. Add garlic, chiles, and seasonings/spices to that and then the ham, the wine, the tomatoes, beef broth, and beans. Also, in the meantime, prepare as much white rice as you will need to serve per guest.
Put in the oven at 350f for 30-40 min.
~ Tutti a Tavola!
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