If you prefer more salty, smoky flavor, try bacon in place of ham in this picnic-ready bean salad.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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

169 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 11 mg cholesterol; 565 mg sodium. 375 mg potassium; 29 g carbohydrates; 8 g fiber; 6 g sugar; 12 g protein; 0 g trans fatty acid; 97 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews (2)

28 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
08/29/2017
Really tasty & easy! 4 stars
Rating: Unrated
05/04/2014
very poor cooking - I'm assuming it should be baked