Smoky Ham and Butter Beans

Name: Smoky Ham and Butter Beans
Cook time: 20 min
Total time: 20 min
Cuisine: Southern
Ingredients: 2 x 360g jars Ballymaloe 100 Recipe Sauce; 2 x 400g tins butter beans (drained and rinsed); 250 g cooked ham (chopped or shredded); 1 tbsp smoked paprika; pinch of chilli flakes or chilli powder (optional)

Serves 4

Cook: 20 mins

Dairy Free Gluten Free

Serves 4

2 x 360g jars Ballymaloe 100 Recipe Sauce

2 x 400g tins butter beans drained and rinsed

250 g cooked ham chopped or shredded

1 tbsp smoked paprika

pinch of chilli flakes or chilli powder optional

Method

Step 1

Put the Ballymaloe 100 Recipe sauce, butter beans, ham, smoked paprika and chilli flakes or powder (if using) in a large saucepan and bring to a rapid simmer.

Step 2

Reduce the heat to medium-low and cook for 10–15 minutes to warm the beans and ham through and to marry the flavours together.

Step 3

Season to taste. Divide among wide, shallow bowls, then garnish with chopped fresh parsley (if using).

Chef's Tips

Serve with plenty of Parmesan shavings on top and warm crusty bread or garlic bread on the side for mopping up every last bite.

Serving Suggestions & Notes

Swap the protein: Use leftover roast pork, shredded chicken, or even chargrilled sausages instead of ham — the sauce and beans pair well with most meats. | Leftover magic: The flavours deepen overnight. Reheat gently and add a splash of water if it thickens. Leftovers make a great jacket potato topping.