Here’s a quick, fresher-tasting version of those old baked beans. These BBQ White Beans with Peppers are just the thing for your next barbecue.
I don’t know about you guys but I hate that last-minute pressure to get all of your dishes ready at the last minute …just before the crowd arrives.
This 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.
Let’s talk about the ham.
The generous amount of ham that is presented here really is merely a suggestion. It really does add great flavor and texture to the finished dish.
But if you have some vegetarians in the crowd, that ham really can be omitted. Your bbq beans will still be totally delicious.
Also, as suggested by the folks at BH&G …if you and your gang prefer a more salty, smoky flavor, you could using crispy bacon in place of the ham.
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.
Your BBQ White Beans with Peppers are just about ready.
- 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. This picnic-ready bean salad can be served warm or at room temp.
Ingredients
- 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)
Instructions
-
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.
Recipe Notes
For gluten-free version: When choosing which Worcestershire sauce to use, be sure it is stated Certified Gluten Free on the label.
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