Although I've never lived in San Francisco, I was a huge San Francisco 49ers fan growing up. I had a 49ers jacket, a 49ers blanket, and even posters of Steve Young and Jerry Rice on my bedroom wall. Let's not forget the red and gold bands on my braces.
As childhood phases go, I grew up, went away to boarding school and forgot all about my football-loving days. However, I have always held a fondness in my heart for my childhood team and am super excited to see them in the championship this year!
I haven't watched a football game all season, but today I made a smorgasbord feast and settled in with The Husband to see if my old team will make it to the Superbowl for the first time in eighteen years.
It is half-time as we speak so I can take a few minutes to show some of the vegan items on the game-day menu:
Pretzel Crisps with dijon mustard
Chips and salsa and spicy hummus
Guacamole, freshly homemade!
And the main entree:
Pink Beans and Rice
The recipe is straight from the back of the can! I always see those recipes on packaged goods, but always wonder who actually follows them. You know, I usually already have a recipe in mind when I buy a product, but this time, I actually bought the can of beans BECAUSE of the recipe on it! Ha!
Here it is! It was quite delicious and game-worthy.
2 Tbsp. Olive oil
1/2 cup ham, chopped (I used vegan ham)
1/2 cup onion chopped
1/4 cup green pepper, chopped
2 cloves garlic, minced
1/4 cup canned tomato sauce
1/4 tsp. oregano
3/4 cup water
1 can Goya Pink Beans, undrained
1 packet Sazon Goya con Culantro y Achiote
(I'm not sure exactly what that last ingredient is, but I actually a packet of it in my pantry!)
Heat oild in large skillet over medium heat. Add vegan ham, onions, pepper and garlic; cook for 10 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes. Serve over hot white rice. Serves 4.