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Servings:

BBQ White Beans

Here’s a quick, fresher-tasting version of those old baked beans. Perfect for your next barbecue. The recipe calls for an overnight stint in the fridge so that the flavors can develop.

Total Time

20min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

Medium Green Bell Pepper

•

6 oz

Cooked Ham , sliced

•

Large Onion , chopped

•

3 cloves

Garlic , minced

•

2 cans
(15 oz)

Cannellini White Kidney Beans , drained, rinsed

or Navy Beans

•

2 Tbsp

Yellow Mustard

•

2 Tbsp

Apple Cider Vinegar

•

2 Tbsp

Pure Maple Syrup

•

1 Tbsp

Worcestershire Sauce

•

2 Tbsp

Water

•

to taste

Oregano Leaves

•

as needed

Oil

Cooking Instructions

Slice two rings from Green Bell Pepper (1) , set aside, and refrigerate. Chop remaining pepper, set aside.

In a skillet, cook Cooked Ham (6 oz) in hot Oil (as needed) over medium-high heat until browned, remove from skillet. Add Onion (1) and Garlic (3 cloves) to skillet. Cook and stir 3 to 4 minutes or until tender.

In a 1-1/2-quart casserole dish combine Cannellini White Kidney Beans (2 cans) , ham, onion, and garlic mixture, chopped sweet pepper, Yellow Mustard (2 Tbsp) , Apple Cider Vinegar (2 Tbsp) , Pure Maple Syrup (2 Tbsp) , and Worcestershire Sauce (1 Tbsp) . Cover and refrigerate overnight (up to 24 hours).

Stir Water (2 Tbsp) into the bean mixture. Reheat over medium heat for 5 to 7 minutes or until heated through.

Add the reserved pepper rings for the last 2 minutes of cooking. If desired, sprinkle with Oregano Leaves (to taste) .

Author's Notes

Makes 6-8 servings.

For gluten-free version: When choosing which Worcestershire sauce to use, be sure it is stated Certified Gluten-Free on the label.

Nutrition Per Serving

CALORIES

255

FAT

1.8 g

PROTEIN

15.6 g

CARBS

43.8 g