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bbq white beans with peppers

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

  1. 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.

  2. 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).

  3. 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.