There was a nice smoked ham steak in the fridge. Not a lot in the way of vegetables -- some canned stuff, plus half a red bell pepper, fresh carrots and radishes. I was due for a trip to the grocery, but my work day ran late.
I didn't want to make Hoppin' John again -- besides, I didn't have any onion or blackeyed peas. Maybe fry up the ham steak and make succotash with canned corn and cannellini beans? I thought about that on the way home but it seemed a bit...thin.
In the kitchen, I looked at the available ingredients, and cubed up the ham with a little garlic powder and a teaspoon of onion powder, then chopped up a half-dozen baby carrots and a couple of big radishes, following with the bell pepper, diced, once the rest was well-cooked. Adding a can of the white beans, about half drained, and then the corn, well-drained, resulted in a nice-looking mixture. I put in three bay leaves, some sage, parsley, celery seed, basil and some black pepper, covered it and let it simmer for ten minutes.
The result was a thick and flavorful stew, a few steps away from ham and beans. We ate it with some garlic naan left over from chili the night before,* which worked very nicely.
* The Indian bread is hardly cornbread but pairs well with chili -- and keeps better than any cornbread you can buy. Think of it as a puffy flour tortilla.
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