For this recipe, top a base of beans and rice with spicy sausage, diced beef and ham. Finish with garlic, onion and red curry paste.

There is great joy to be found in rummaging around the fridge and pantry and putting together a one-pot meal.

Recently, I hit the jackpot. I had cooked off a few cups of white beans and brought home a small fillet of leftover prime rib from a Peninsula Senior Center dinner — nice offerings, lovely people.

In the deep recesses of the Frigidaire was a half-pound of spicy sausage and about four ounces of ham. I even had homemade chicken stock. Add some veggies from the garden and voila: out of the starting gate and racing.

Beans and rice with three meats

Ingredients

• 3 cups cooked white beans

• 2 cups cooked rice

• 4 to 6 ounces diced beef

• 4 ounces diced ham

• 1/2 pound spicy sausage, cooked off and drained

• 1 tablespoon olive oil

• 1 heaping tablespoon diced garlic

• 1 medium onion, small diced

• 1 sweet pepper, medium diced

• Three stalks celery, small diced

• 1 cup red wine

• 2 cups chicken stock

• 1/2 cup heavy cream

• One small tomato, medium diced

• 1 teaspoon red curry paste

• 1 tablespoon balsamic vinegar

• 1 teaspoon sugar

• Chopped parsley and sour cream for garnish

Preparation

Add oil and garlic to a medium-sized pot. Add the onion, pepper and celery and cook until translucent. Integrate the sauteed and drained sausage pieces and diced ham.

Blend in the wine, stock and cream. Finally, add the tomato pieces. Finish with the curry paste, balsamic and a touch of sugar. A teaspoon of dried Italian herbs will heighten the taste. The last thing I put into the pot is the diced beef. One doesn’t want well-done beef. Simmer for 30 minutes.

Serve over a ball of hot rice and top with sour cream and chopped parsley.