Habichuelas Guisadas

• 1 Tbsp. olive oil
• 1/2 cup OSCAR MAYER Smoked Ham, chopped
• 1 cup tomato sauce
• 1/4 cup Sofrito (Recaito)
• 2 cups chicken broth
• 1/4 lb. West Indian pumpkin (calabaza), peeled, cut into chunks (about 1/2 cup)
• 1/2 cup alcaparrado condiment (recipe follows), drained
• 2 cans (15-1/2 oz. each) pink or red kidney beans, drained, rinsed
• 1/2 tsp. black pepper

1. HEAT oil in large saucepot on medium heat. Add ham; cook and stir 3 minutes.
2. ADD tomato sauce and sofrito sauce base; mix well. Cook 5 minutes. Add broth and pumpkin; mix well. Cover. Bring to boil. Stir in alcaparrado condiment and beans. Return to boil. Reduce heat to low. Season to taste with pepper.
3. SIMMER, uncovered, 15 minutes or until sauce is slightly thickened. Serve over hot cooked rice.

olive oil, ham, tomato sauce, chicken broth, pumpkin, alcaparrado condiment, pink, black pepper

Taken from www.epicurious.com/recipes/member/views/habichuelas-guisadas-50029832 (may not work)