This is a quick easy to make recipe – great way to use up ham and turkey stock from Thanksgiving dinner! Serves 6
400 grams frozen green beans
3 cups turkey or chicken stock
1/4 cup finely chopped onion
2-3 cups ham cut into strips (400 grams)
1 tablespoon oil
1/4 cup flour (I use rice flour to make it gf)
2 cups rice
2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
3 cups water
Saute onion and ham in 1 tablespoon oil in large saucepan. Stir in flour. Slowly add the 3 cups turkey/chicken stock. Cook until thickened, stirring constantly. Add beans and simmer until beans are tender.
While simmering the sauce prepare the rice:
In rice cooker or on stove place the rice curry powder, salt and pepper in the 3 cups water. Cook until done.
Serve Ham and Bean sauce over the curried rice.
I have made it both in the saucepan and in the slow cooker. In the saucepan the sauce evaporates a bit and the beans do not get overcooked – it is my preferred method.
In the slow cooker you will want to use less stock or a more concentrated stock – probably 2 cups as it will not reduce at all. You could add a good quality bouillon cube to the sauce to give it more flavour. DO NOT add extra salt to this recipe as the ham and stock will give it enough salt.
To make it a freezer bag recipe prepare with the tips for the slow cooker. You need not saute anything if you do not want to. Use frozen green beans. Place in freezer bags.
Thaw overnight in fridge for freezer bag cooking. Heat up in a sauce pan until beans are just tender. Or heat up in slow cooker until beans are tender. I cooked it in the slow cooker for 8 hours on Low.