What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Pinto Bean Cottage Ham Stew! Whenever I make a main course meat, I usually have enough excess to freeze a portion or two for recipes down the road. It keeps us from growing weary of eating the same thing over and over until it’s gone. This recipe is one of those “second meals” from the cottage ham dinner recently. It can easily be substituted with ham or completely omitted for a vegetarian meal. It’s nice to have options, isn’t it?
PINTO BEAN COTTAGE HAM STEW
1 teaspoon olive oil
1/4 cup onion, chopped
1/4 cup celery, diced
6 mini carrots, sliced
15-ounce can pinto beans, with liquid
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 teaspoons liquid smoke
1/4 teaspoon black pepper
2 cups water or broth from cottage ham*
1 cup cottage ham, cooked and cut into bite-sized pieces
1-2 bay leaves
In an iron skillet, warm olive oil over medium heat. Add chopped onion, diced celery, and sliced carrots. Cook 10 minutes, or until tender. Add the pinto beans with liquid, garlic powder, marjoram, thyme, liquid smoke, and black pepper. Stir. Slowly add water and cottage ham pieces. Stir to combine. Place the bay leaves on top. Bring to boil, then reduce to a simmer. Cover. Cook for 30 minutes. For a thicker stew, lightly mash some of the pinto beans. Remove bay leaves before serving.
*Broth was saved from the original preparation of the cottage ham.