Sunday, July 4, 2010
"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
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!