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To 1 prepared package of pesto sauce add:
1 tablespoons fresh lemon juice
1/4 cup chopped cilantro
Toast 1/3 cup pine nuts in a small bowl in a 350º oven for 8 minutes until browned. Set aside for later.
Meanwhile, in a large saucepan bring to boil and then reduce to low and simmer 20 minutes:
4 cups water
2 cups long-grain rice
3 tablespoons butter
In another saucepan heat together and simmer until slightly thickened (15-20 minutes):
1 1/3 cup diced HoneyBaked Ham
2 cans black beans (undrained)
1 1/2 teaspoons ground cumin
1 tablespoon liquid hot sauce. (more or less to taste)
When rice is cooked, stir in pesto mixture and either dish out individual servings or place entire mixture in a serving bowl.
Top with ham and beans mixture. Garnish with the toasted pine nuts.
Serves 10 to 12 as a side dish.
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