With leftover pinto beans and hominy ready to be prepared and consumed in the fridge, the only answer could be: ham hock?
Well, not really. Not once in my life have I EVER had ham hock laying around in the fridge or freezer. BUT, of course I had gourmet prosciutto. Of course!
And, with a hearty bit of mediterranean za’atar, this meal came together as a gorgeous presentation and scrumptious, satisfying salubrious gift.
Za’atar Spice – a flavorful Middle Eastern spice blend used in many dishes throughout the Middle East, and like curry, varies from region to region depending on where you are. I love to sprinkle it over hummus, baba ganoush or over pita bread, drizzled with olive oil before going in the oven to toast. But there are a multitude of uses for Za’atar spice and I’m so excited for you to get acquainted with it and discover your own delicious uses! Za’atar Spice is a blend of savory dried herbs like oregano, marjoram or thyme, and earthy spices like cumin and coriander, with sesame seeds, salt and the most important ingredient of all… sumac! Sumac gives it the delicious unexpected tanginess that to me, is the key to good zaatar.
–Feasting at Home
Spiced Prosciutto Hominy & Pinto Beans
Spiced Prosciutto Hominy & Pinto Beans
4 oz. chopped prosciutto
1 cup cooked pinto beans
1 cup cooked hominy
1 Tbs. za’atar seasoning
sea salt and pepper
1 Tbs. tomato paste
2 cups baby spinach
2 oz. crumbled blue cheese
In a large cast iron skillet, cooked the chopped meat until the fat begins to render.
Add the beans and hominy and coat in the liquid fat.
Stir in the seasoning and coat everything well.
Cover and cook for 2-3 minutes.
Stir in the tomato paste and cover again, for about 5 more minutes.
Add the spinach and turn the heat to low, wilting the greens for another 5 minutes.
Serve topped with blue cheese and additional pepper.
