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dried oregano leaves
undiluted chicken broth
chopped fresh parsley
tabasco sauce (optional)
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 flavor.
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.