This delightful and easy dish is the perfect thing to make when you have leftover ham from the holidays. It only takes a few minutes to prepare and tastes sweet and savory at the same time. Use a good balsamic vinegar and it will make all the difference in this dish. I buy my celery, onion and carrots (Mirepoix) from Trader Joe’s already cut up. But you can definitely dice your own vegetables or better yet, use the leftover vegetables from your holiday vegetable appetizer tray!
2 teaspoons olive oil
3/4 cups diced onion
3/4 cups diced celery
3/4 cups diced carrot
1 cup diced cooked ham
2 15 oz. cans black beans, drained and rinsed
1 cup chicken stock
1 1/2 teaspoon aged balsamic vinegar
1 14 oz. can diced tomatoes with juice
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 Tablespoon chili powder
1 teaspoon curry powder
salt, to taste (this varies due to the saltiness of your ham)
In a heavy duty skillet or dutch oven, heat the oil over medium heat. Add the onion, celery and carrot and saute for 5 minutes. Add the remaining ingredients and stir well. Bring to a boil and then reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Check the pot occasionally and make sure there is still some liquid and that the beans are not burning. If you need to, add a little more stock or water. After 15 minutes or so, remove from heat.
Taste and season with salt and pepper before serving.