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.
Author: A Hint of Rosemary
Green Bell Pepper
Cannellini White Kidney Beans
, drained, rinsed
or Navy Beans
Apple Cider Vinegar
Pure Maple Syrup
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)
Oil (as needed)
over medium-high heat until browned, remove from skillet. Add
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)
Worcestershire Sauce (1 Tbsp)
. Cover and refrigerate overnight (up to 24 hours).
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)
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
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