Pink Beans with Ham

Pink Beans with Ham

Habichuelas Rositas con Jamon

1 pound pink beans

2 bay leaves

One 14 ½-ounce can chicken or vegetable broth

½ cup Recaito (recipe follows)

½ cup alcaparrado or coarsely chopped pimiento-stuffed olives

½ cup canned Spanish-style tomato sauce

1 russet potato, peeled and cut into 1-inch pieces

½ pound cooking ham (see page 000) ham, cut into ½-inch cubes (about 1 ½ cups)

Fine sea or kosher salt

Freshly ground black pepper

1      Put the beans and bay leaves in a medium saucepan and pour in enough water to cover them by 2 inches. Bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until near tender, about 1 ½ hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water to cover by an inch or so.

2      Add the broth, recaito, alcaparrado or olives, tomato sauce, potato, ham and salt and pepper to taste. Continue cooking until the beans and potato are tender, about 30 minutes.

• You can make a quick version of this dish using canned beans. Drain and rinse three 15-ounce cans of pink beans. Combine all ingredients in a pot and bring to a boil. Adjust the heat so the liquid is simmering and cook until the potato is tender, about 20 minutes.