Ham Bean Chickpea Stir Fry - Skirt in the Kitchen

Ham Bean Chickpea Stir Fry, exclusively Skirt in the Kitchen

This summer dish has everything needed for a complete meal, the meat and vegetables. It’s quick and easy to put together when in a hurry. With a slice of buttered white bread, how can it go wrong.

Chip or break into tender pieces a smoked ham.Sliver a yellow onion, then slice several cloves of garlic into coins. Have plenty.Chop a green bell pepper.I like doing this in an electric skillet on the porch outside when it’s nice weather. There’s something so pleasant about outdoor cooking.

In olive oil, speckle the meat and veggies with hot pepper flakes in a hot skillet and begin stir-frying on a 340-350 degree heat.Keep it moving, stirring consistently, shoveling it around the skillet.Add a standard size can of chickpeas. Reserve the liquid from the can. Rinse the peas.

Add an entire can of RO-TEL, liquid and all.Pile fresh green beans.Stir altogether. Continue to stir so nothing goes soggy. Cook the beans done but keep slightly to a crisp. They will retain their vivid green color, not only taste better and be better, but they will hold in more of their vitamins. Adding a little at a time to prevent sogginess, stir and cook the liquid from the can of chick peas. You may not have to use all of it. If too much is added to the vegetables, allow to cook down, but still stir the contents. Still keep it moving; stir-fry in action.Towards the end of cooking, when the beans are just a bit too crispy yet, and you’ve used up the amount of liquid before its time, put the lid on the skillet with the vent open for just 2 to 3 minutes. If cooking over the stovetop in the house and you’re not using a vented lid, leave a gap open where the lid does not line up with the skillet rim.Your beans will still be crispy, but having the right crispness and crunch. This is a way to stir-fry and then steam to a finish.This is the way my father loved to eat.