Ham and beans are a classic soup combination. And beans suggest to me a possible tostada. Here is a ham and bean tostada with the tortilla topped with a ham, carrot, and bean mixture made much like the soup but without the excess broth.
As with the New Orleans tostada I’m using canned beans rather than going through the effort of using dry beans. The beans I found were simply labeled white beans, but great northern beans or navy beans are very similar. Ham and bean soups typically have carrots, so those are included as well.
For the ham, I found a small bag of cubed ham which was just perfect. Some markets sell individual ham steaks which could be cut into cubes. Or you could get a very thick slice of ham at the deli counter.
For topping the frittata, I chose to add more ham and sliced carrots (raw here, of coures). And for the vinaigrette, vinegar is often served as a condiment with ham and bean soup. So I made the proportion vinegar higher than in a typical vinaigrette and included no additional flavorings, as I wanted the vinegar to be the focus. I think that worked well.
Ham and bean tostada
1 can great northern, navy, or other white beans, drained and rinsed
1/4 cup carrots, small pieces
1/4 cup ham, small cubes
1/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon white pepper
1 bay leaf
2 corn tortillas
romaine lettuce, chopped
ham, cubes or other small pieces
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
Saute the onion in oil, adding garlic for the last minute. Add 1/2 cup chicken broth, ham, carrots, and spices. Cook for 30 minutes, adding more chicken broth as necessary to just keep from drying out.
Heat a thin layer of oil in a pan. When the oil is hot, put in a tortilla, cook for about 30 seconds on each side until it starts to crisp up. You want it a little crispy but not as hard as a tortilla chip. Repeat with the second tortilla.
Put the tortillas side-by-side on a plate. Spread on a thin layer of the ham and bean mixture. Put the romaine, ham, and carrots on the beans. Whisk or shake in a small jar the oil and vinegar. Spoon the vinaigrette over the salad.