Ingredients
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3 large carrots, peeled
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3 garlic cloves
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1 onion
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1 tablespoon olive oil
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1 teaspoon paprika
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1 teaspoon chili powder
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1 teaspoon dried oregano leaves
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1 teaspoon salt
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2 large tomatoes
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1 1/2 cups chopped ham
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2 cups water
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10 ounces undiluted chicken broth
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1 cup frozen corn
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19 ounces black beans
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1/3 cup chopped fresh parsley
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1 teaspoon Tabasco sauce
Instructions
- 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.