Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 1 medium onion, diced

  3. 12-ounces smoked Virginia ham, cut into 2 cloves garlic , minced

  4. Two 15-ounce cans navy beans (preferably low-sodium), drained and rinsed

  5. One 15-ounce can crushed tomatoes (preferably low-sodium)

  6. 1/2 cup water

  7. 1/4 cup unsulfured molasses

  8. 1 tablespoon Dijon mustard

  9. 1 tablespoon cider vinegar

  10. 1/2 teaspoon freshly ground black pepper

  11. 1 recipe Green Apple and Cabbage Salad (recipe follows)

Instructions Jump to Ingredients ↑

  1. 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 tomatoes, 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.

  2. Yield: 4 servings Serving size: 1 1/4 cups baked beans


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