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
* 1 recipe Green Apple and Cabbage Salad (recipe follows)
Directions
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.
Yield: 4 servings
Serving size: 1 1/4 cups baked beans
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