This is one of my favorite uses for leftover ham and definitely high on my comfort food list. The slow back heat of the dish rounds it out nicely. It isn't hot or spicy as one would assume from the name and ingredients, but it has a subtle heat that is just enough to create a great flavor profile. This a great dish for a lively side or can easily be eaten on its own!
Full time: 20 minutes (does not include time to precook rice)
You will need:
1 bell pepper, yellow or red or green,diced
15oz can black beans, drained and rinsed (1 1/2 cup beans)
2 cups ham, diced (use leftover ham or a ham steak for the best turn out)
2 cups white rice, cooked and warm
1 1/2 cup pineapple, chunks*
1/2 cup pineapple juice*
3 tbsp olive oil, divided
2 tbsp hot sauce
1 tsp ground black pepper
*substitute one 15oz can pineapple chunks in juice id desired
Let us begin:
In a saute pan, over medium heat place 1 tbsp olive oil and pineapple chunks. Season pineapple with ground black pepper.
Cook over medium-high heat until edges begin to turn golden.
Remove to a bowl or plate and set aside.
Add peppers into the pan with 1 tbsp olive oil and allow to cook down for 3-4 minutes.
Once the skin begins to turn golden add remaining olive oil and ham. Cook for 5 minutes, just enough to get ham warmed up.
Add in black beans and stir to mix completely. Cook 2-3 minutes just to get beans warming.
Add in rice and stir to completely incorporate.
Cook for 5 minutes, stir continuously to avoid sticking.
Add in pineapple juice along with hot sauce and continue to cook until absorbed almost completely, approximately 2-3 minutes.
Remove to serving plate and enjoy!