Provencal Ham and Bean Skillet
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.
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 bread crumbs
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 bread crumbs and parsley and serve immediately.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.