Name: bbq white beans with peppers
Prep time: 25 min
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))

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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.

Your list of ingredients…

Fresh green bell pepper – Green bell peppers are actually unripe bell peppers, characterized by their less sweet, slightly bitter taste, crisp texture, and vibrant green color.
Cooked ham – Cut into bite-size strips.
Large onion – Chopped. White, yellow or sweet onions may be used.
Fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
Canned cannellini beans – Rinsed & drained. Canned navy beans or any similar white bean will work here.
Yellow mustard – Yellow mustard is recommended over Dijon. Yellow mustard uses mild yellow seeds, vinegar, and turmeric for a bold yellow color and a milder, slightly tangy taste.
Cider vinegar – Apple cider vinegar has a tart, tangy, and slightly sour taste with a hint of fruity sweetness. Adds complex flavor.
Pure maple syrup – Pure maple syrup is a natural sweetener derived solely from the boiled sap of specific maple trees. Unlike imitation syrups, pure maple syrup contains no additives, preservatives, or artificial ingredients.
Worcestershire sauce – Worcestershire sauce is a fermented liquid condiment known for its complex, savory, and tangy flavor. It’s a made with a base of vinegar and flavored with ingredients like anchovies, molasses, tamarind, onion, garlic, and various spices.
Fresh oregano leaves – Used as a garnish. The fresh variety has a peppery, assertive flavor that tends to mellow when warmed.

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.

Slice two rings from the green pepper.
Set them aside in the fridge.
They’ll be used as a garnish when serving.
Chop the remaining pepper and set aside.
In a skillet, cook the ham in hot oil over medium-high heat until browned.
Remove the ham from the skillet, leaving the drippings in the pan.
Add the onion and garlic to the skillet.
Cook and stir for 3 to 4 minutes or until tender.

Keep the chopped green pepper separate since you won’t be cooking that in advance.

In a 1-1/2-quart casserole dish, combine the beans, ham, onion & garlic mixture.
Add the chopped green pepper, mustard, vinegar, maple syrup & Worcestershire sauce.
Gently mix until well combined.
Cover and refrigerate overnight or up to 24 hours.

Your BBQ White Beans with Peppers are just about ready.

Once the bean combo has marinated in the fridge, transfer the mixture to a medium size pot.
Stir 2 tablespoons of water into bean mixture.
Reheat over medium heat for 5 to 7 minutes or until heated through.
Place the reserved pepper rings on top for the last 2 minutes of cooking.
If desired, sprinkle with fresh oregano.

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.

Prep Time 25 minutes

Servings 6 to 8 servings

Author Rosemary Stelmach

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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