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BBQ White Beans with Peppers

Makes: 6 to 8 servings
Prep 25 mins Chill Up to24 hrs
BBQ White Beans with Peppers
Ingredients
  • 1  medium green sweet pepper
  • 4  ounces  cooked ham, cut in strips
  • 1  tablespoon  vegetable oil
  • 1  large onion, chopped (1 cup)
  • 3  cloves garlic, minced
  • 2 15  ounce cans  cannellini beans (white kidney beans) and/or navy beans, rinsed and drained
  • 2  tablespoons  yellow mustard
  • 2  tablespoons  cider vinegar
  • 2  tablespoons  pure maple syrup
  • 1  tablespoon  Worcestershire sauce
  •  Crushed red pepper (optional)
  •  Fresh oregano leaves (optional)
Directions

1. 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.

2. In a 1-1/2-quart casserole dish combine beans, ham, onion and garlic mixture, chopped sweet pepper, mustard, vinegar, maple syrup, Worcestershire sauce, and, if desired, crushed red pepper to taste. Cover and refrigerate overnight (up to 24 hours).

3. 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.

Nutrition Facts (BBQ White Beans with Peppers)
  • Servings Per Recipe 6,
  • cal. (kcal) 169,
  • Fat, total (g) 5,
  • chol. (mg) 11,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 6,
  • pro. (g) 12,
  • vit. A (IU) 97,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 565,
  • Potassium (mg) 375,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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