BBQ Beans with Peppers

This is not the typical red BBQ sauce but more like a Carolina sauce, based on vinegar instead of tomato sauce.

INGREDIENTS

2    tablespoons olive oil

4    ounces cooked ham cut into ½ inch cubes

1    large white onion, chopped

3    cloves garlic, sliced or minced

1    each green, yellow, red bell pepper, seeded, diced ½ inch

2    cans (15 ounces)  garbanzo or cannellini beans, rinsed, drained

2    tablespoons yellow mustard

3    tablespoons cider vinegar

3    tablespoons pure maple syrup

1    tablespoon Worcestershire sauce

METHOD

Heat a large skillet over medium heat and add the olive oil. When warm, add the ham cubes and saute until slightly browned. Remove to a Dutch oven and set aside. Add the onions to the skillet and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the diced peppers and cook until tender-crisp, about 4 to 5 minutes. Transfer all to the Dutch oven.

In a small bowl, whisk together the mustard, vinegar, maple syrup and Worcestershire sauce. Add the drained beans and blended sauce to the Dutch oven, mixing well. Cover and refrigerate overnight. Before serving, add 2 tablespoons of water to the bean mixture and reheat for 8 to 10 minutes over medium heat or until it reaches serving temperature.

Adapted from a recipe in Better Homes and Gardens  magazine