I’ve been experimenting with adding this to soups and all kinds of things that are improved by a “smoked ham” flavor and texture. It’s my new favorite food magic trick!
1 Tbsp olive oil
1 can kidney beans, rinsed/drained
1 Tbsp smoked paprika
pinch of black pepper
Heat olive oil in a pan, over medium heat. Saute the beans for 5-8 minutes, stirring occasionally. Once they’re starting to get a little crispy, add paprika and pepper. Continue sauteing until they’re the texture you want. If I’m adding them to soup, I like to cook them so they’re a little crisper than I want them, since they will lose some texture once added to the soup.