Jamaican Ham and Bean

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 (1 3/4-cup) servings
Level:
Easy

Ingredients
  • Soup
  • 1 tablespoon oil
  • 1/3 cup frozen chopped onion
  • 2 (16-oz.) cans Old El Paso® Vegetarian Refried Beans
  • 1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
  • 1 (11-oz.) can Green Giant White Shoepeg Corn
  • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
  • 1/2 cup Old El Paso® Thick 'n Chunky Salsa
  • 1 (14-oz.) can chicken broth
  • 1 teaspoon Jamaican jerk seasoning
  • 1 lb. cooked lean ham, cut into 1/2-inch pieces
  • 1 (2 1/4-oz.) can sliced ripe olives, drained
  • 1/3 cup lime juice
  • Garnish
  • 6 tablespoons sour cream
  • 6 lime slices
Directions
  • Heat oil in large saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender. Add refried beans, whole kernel corn, shoepeg corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    080928shot01_007.tif

    Not what you're looking for? Try:

    Puerto Sagua Cuban Sandwich