HAM AND SWEET POTATO SKILLET

HAM AND SWEET POTATO SKILLET
Skillet Meals -- PHILcookbooks.com

2 medium sweet potatoes (about 1 1/4 lbs)
3C water
1T salt
1 fully cooked ham steak (about 1 lb)
1/4 C pure maple syrup
2T butter
1/2 C coarsely chopped pecans, toasted

1.  Peel sweet potatoes; cut into 3/4" pieces.  Combine water and salt in stockpot over medium heat.  Add sweet potatoes.  Simmer until almost tender, 8-10 minutes; drain well.
2.  Meanwhile, cut ham into 3/4" chunks; discard bone and fat.  Set aside.
3.  Combine syrup and butter in large skillet.  Bring to a boil. Reduce heat; simmer 3 minutes. Add ham and sweet potatoes; simmer, stirring occasionally, until ham is hot and sauce is bubbly and slightly thickened.  Sprinkle with pecans and serve.
Makes 4 servings

RED BEANS WITH RICE

RED BEANS WITH RICE

12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice

Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender.  Add additional water if necessary.  Cook the ham in a little oil for 5 minutes.  Add onion, garlic, and bell pepper until tender.  Add beans and 5C cooking liquid to the onions and bell pepper.  Add more water if needed.  Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.