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Recipe Summary

prep:
25 mins
chill:
1 day
Servings:
6
Max Servings:
8
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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; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 11mg; sodium 565mg; potassium 375mg; carbohydrates 29g; fiber 8g; sugar 6g; protein 12g; trans fatty acidg; vitamin a 97IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 50mg; iron 2mg.

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