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.
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.
For gluten-free version: When choosing which Worcestershire sauce to use, be sure it is stated Certified Gluten Free on the label.