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Baked Beans with Ham

  • Level: Easy
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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. 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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