Baked Beans with Ham (Ellie Krieger) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons canola oil |
1 medium onion, diced |
12 -ounces smoked virginia ham, cut into 1/4-inch cubes |
2 cloves garlic, minced |
two 15-ounce cans navy beans (preferably low-sodium), drained and rinsed |
one 15-ounce can crushed tomatoes (preferably low-sodium) |
1/2 cup water |
1/4 cup unsulfured molasses |
1 tablespoon dijon mustard |
1 tablespoon cider vinegar |
1/2 teaspoon freshly ground black pepper |
Directions:
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
3. Serving size: 1 1/4 cups baked beans
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