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. That means one less dish to prepare on cookout day. Always a good thing.
While the ham strips are browning in the skillet, slice a couple of rings from the green pepper and set them aside for a garnish. the remaining green pepper is then diced along with the onion. The garlic is minced or if you want a stronger garlic flavor …you could grate the garlic.
Keep the chopped green pepper separate since you won’t be cooking that in advance.
When the ham is done, remove it from the skillet and set it aside. Add the onion and garlic; sauté until translucent.
Once the onion and garlic are done, add them to a large bowl with the beans, green pepper, ham, and the remaining ingredients. It all gets combined well and the whole thing is placed in the refrigerator to marinate overnight. Or up to 24 hours.
Before serving, transfer the mixture to a pot and heat for several minutes on the stovetop. Garnish with the reserved pepper rings and, if desired, some fresh oregano leaves.
bbq white beans with peppers
Adapted from a recipe from BH&G
A new twist on an old favorite.
- 1 medium green sweet pepper
- 6 ounces cooked ham, sliced in strips
- 1 large onion, chopped (1 cup / 6 ounces)
- 3 garlic cloves, minced
- 2 (15-ounce) cans cannellini beans, rinsed & drained (or navy beans)
- 2 tablespoons yellow mustard
- 2 tablespoons cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Worcestershire sauce
- fresh oregano leaves (for garnish)
Slice two rings from sweet pepper; set aside and refrigerate. Chop remaining pepper; set aside. In skillet, cook ham in hot oil over medium-high heat until browned; remove from skillet. Add onion and garlic to skillet. Cook and stir 3 to 4 minutes or until tender.
In a 1-1/2-quart casserole dish combine beans, ham, onion and garlic mixture, chopped sweet pepper, mustard, vinegar, maple syrup, and Worcestershire sauce. 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 fresh oregano. Makes 6 to 8 servings.
For gluten-free version: When choosing which Worcestershire sauce to use, be sure it is stated Certified Gluten Free on the label.