dried oregano leaves
undiluted chicken broth
chopped fresh parsley
tabasco sauce (optional)
1Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
2Coat a large saucepan with oil and set over medium-high heat.
3Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
4Stir occasionally until onion is softened, about 5 minutes.
5While onion is cooking, coarsely chop tomatoes.
6Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
7Add tomatoes, water, undiluted chicken broth and corn.
8Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavor.
9Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
10Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
11Remove from heat. Stir in parsley and Tabasco.
Originally Posted: Mon, Oct 27, 2014