Slice two rings from Green Bell Pepper (1), set aside and refrigerate. Chop remaining pepper; set aside. In skillet, cook Cooked Ham (6 ounce) in hot oil over medium-high heat until browned; remove from skillet.
Add Onion (1) and Garlic (3 clove) 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 can), ham, onion, and garlic mixture, chopped sweet pepper, Yellow Mustard (2 tablespoon), Apple Cider Vinegar (2 tablespoon), Pure Maple Syrup (2 tablespoon), and Worcestershire Sauce (1 tablespoon). Cover and refrigerate overnight, up to 24 hours.
Stir 2 tablespoons water into 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).