30-Minute BBQ White Beans with Ham and Bell Pepper
Creamy cannellini beans baked with smoky ham, peppers, and onions in a tangy barbecue sauce of mustard, apple cider vinegar, and maple syrup. Prepared overnight in a casserole for deep flavor, then reheated and topped with fresh bell pepper rings and oregano.
Ingredients
- 1 green bell pepper
- 6 ounce cooked hambaconequal weightpork
smoky alternative
- 1 onion, chopped
- 3 clove garlic
- 2 can cannellini white kidney beans, drained
- 2 tablespoon yellow mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoon water
- oregano leaves(optional)
- oil(optional)
Instructions
- 1
Slice two rings from the green bell pepper and refrigerate. Chop the remaining pepper.
- 2
Cook the ham in hot oil in a skillet over medium-high heat until browned. Remove and set aside.
- 3
Add onion and garlic to the skillet and cook and stir until tender.
- 4
Combine beans, ham, onion-garlic mixture, chopped pepper, mustard, apple cider vinegar, maple syrup, and Worcestershire sauce in a casserole dish. Cover and refrigerate overnight or up to 24 hours.
- 5
Stir water into the bean mixture and reheat over medium heat until heated through.
- 6
Add the reserved pepper rings for the last 2 minutes of cooking. Sprinkle with oregano if desired.
Tips
Prepare the casserole the night before for convenience and deeper flavor development.
Reserve the pepper rings uncooked to add brightness and crunch as a garnish.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently over medium heat, adding water if needed.
Prepare the casserole dish up to 24 hours in advance and refrigerate. Reheat and finish cooking when ready.
Serve warm directly from the casserole dish or in bowls.
Common Mistakes
Skip the overnight refrigeration to avoid missing deeper flavor and texture melding.
Add the reserved pepper rings too early to avoid them becoming soft and losing their fresh taste.