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In a food processor coarsely pureé:
2 15 1/2 ounce cans black beans drained
1 cup drained canned tomatoes, chopped
In a heavy 6-quart skillet heat and cook until vegetables soften:
1/2 stick (1/4 cup) unsalted butter
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
add bean and tomato pureé plus:
1 additional drained can of black beans
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
Simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add:
1 1/2 cups diced HoneyBaked Ham
3 to 4 tablespoons Sherry vinegar
Heat through and serve.
Garnish with sour cream and coarsely chopped lightly toasted pumpkin seeds.
Makes about 8 cups
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