"These tangy sweet baked beans have big chunks of smoky ham-and lots of them-..."
2 t canola oil
1 medium onion, diced
12 ounces smoked Virginia ham, cut into 1/4-inch cubes
2 cloves garlic, minced
2 15-ounce cans navy beans (preferably low-sodium), drained and rinsed
1 15-ounce can crushed tomatoes (preferably no salt added)
1/2 cup water
1/4 cup unsulfured molasses
1 T Dijon mustard
1 T cider vinegar
1/2 t freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes.
Add the ham and garlic and cook for an additional 3 minutes.
Stir in the beans, crushed tomates, water, molasses, mustard, vinegar, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook until about half of the liquid is absorbed, 15 minutes.
Makes 4 servings
My Review
What a perfect side dish for our 4th of July bbq! These flavorsome beans were so easy to prepare and much, much better than baked beans out of a can. Beans are packed full of protein, iron, folic adic, magnesium, iron, and fiber. So, enjoy... Happy 4th everyone!
Love this recipe but have you ever used dried beans instead? I find them far more economical though it adds an extra step re-hydrating them.
ReplyDeleteDelicious recipe, great baked bean recipe that I will try!
ReplyDeleteI love baked beans, unfortunately my wife does not.... yours look amazing and you do have to put meat in them.....thanks for sharing!
ReplyDeleteThere is something about pork and beans, isn't there. I'll be making some beans simmered with chorizo today! This looks wonderful!
ReplyDeleteMy husband loves this kind of beans, but we usually get the canned kind (shameful I know!) seeing as I don't eat them much, and it's easy. But this recipe looks so good I have to give it a try and freeze the excess for later on! And of course it's soo much more healthy too!!
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