¼ cup low-sodium organic chicken broth
¼ tsp. unflavored gelatin (preferably from grass-fed cows)
1 tsp. olive oil
¼ cup chopped onion (approx. 1⁄3 medium onion)
2 Tbsp. chopped red bell pepper
2 Tbsp. chopped celery
1 clove garlic, finely chopped
½ cup chopped low-sodium, nitrate-free ham (approx. 2 oz.)
1 tsp. dried thyme
1 pinch sea salt (or Himalayan salt)
1 pinch ground black pepper
¼ tsp. ground smoked paprika
1 pinch ground cayenne pepper (optional)
¼ cup canned red beans, drained, liquid reserved
¼ cup cooked brown rice 1 tsp. chopped parsley (optional)
1. Sprinkle broth with gelatin. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat until fragrant.
3. Add onion, bell pepper, and celery; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
4. Add garlic, ham, thyme, salt, black pepper, paprika, and cayenne pepper (if desired); cook, stirring frequently, for 2 minutes.
5. Add beans, rice, broth mixture, 2 Tbsp. reserved liquid from beans, and parsley (if desired); cook, stirring frequently, for 3 to 4 minutes, or until pan is almost dry and liquid has reduced to a thick sauce.
6. Place in a serving bowl and enjoy!