1 serving of Ham Bean Surprise

by Kim L
(Grand Prairie, Texas, U.S.A)

Thank you for this wonderful recipe. The best time to eat bean soup is when the weather is cold. Bean is a good source of protein and I eat them regularly. Sometimes I use turkey or chicken instead of pork because I have high cholesterol. I would like to share this recipe with you as a way to say thank you for sharing your wonderful cooking with me. My recipe is not very fancy. In the Vietnamese tradition, when we cook anything on the stove, we always sauté minced garlic and onion for the aroma. We even do this when we cook soup.

Ingredients and preparation

Cooking oil: 2 teaspoon
Scallion: dice the scallion to make 1/4 cup.
2 cloves of garlic: minced
1/4 of a onion: minced
Deli honey ham: dice the ham until you have 1 cup.
1 can of ready to eat pork and bean (make sure water is in the ingredient): open
Sour cream: keep in the refrigerator until the procedure call for it.

1. Make sure your skillet is dry. Put 2 teaspoon of oil in it and let it sit on the stove until the oil sizzle.
2. Then, along with the oil sauté scallions, garlic, and onions very quickly for 5 seconds. Then turn off the heat immediately.
Note: You should be able to smell the aroma. That is what we are aiming for. If the scallion, garlic, or onion is too well done, it will turn black. Please avoid this mistake at all cost.
3. Now put the ham in the skillet and turn the heat back on. Sauté, sauté, sauté and keep going.
4. Pour in beans and sauté some more. Cook for 2 minutes and you are done.
5. Ladle a soup into the most beautiful and cutest bowl.
6. Scoop a dollop of sour cream and put it on top of the bean.
7. Enjoy.