Succotash With Ham

     It was more or less succotash.  And it worked out well.

     I wasn't feeling especially ambitious for dinner.  There was a package of ham chunks in the fridge and a use-it-or-lose-it onion in the cabinet.  I had bought a package of fresh mushrooms that wanted used up, too.  And we have caned corn and beans; I keep them on hand.

     But I started with a strip of bacon, cut into eight sections.  I browned it a little in the bottom of the pan and kept half the grease, adding diced mushroom and following with the onion after taking my time cutting it up.  I added the ham chunks, covered the pan and let it cook down while deciding what else to add.

     A small can of mild Hatch chilies, a can of corn with red and green peppers, and most of a can of pinto beans followed.  I used about half of the liquid from the beans, and added some Italian-blend seasoning, a bay leaf and a little parsley.  After simmering  for fifteen minutes, it looked pretty good and smelled tempting.

     Tam's not a big fan of beans, and Portobello mushrooms aren't her favorite -- but she finished a half-bowl of the stuff in short order and went back for more!  The combination had plenty of umami, a little smokey, savory and with a bit of spice.  Tam added chili-lime Cholula sauce to hers; I settled for a little black pepper.