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Friday, July 4, 2014

Beans and Ham

Happy July 4th, our nation's birthday!  And it is so beautiful outside today!  Currently 75 and sunny, a perfect day for a picnic!  So, today's menu includes ribs with my homemade bbq sauce and and new try at beans.  I was looking for a baked bean recipe, but the one I came across that gave me a start was a stovetop version.  I, of course, had to improvise with ingredients, but they turned out quite yummy.  This is a spicy version of Navy Beans with Ham.

Spicy Beans with Ham
  • 2 small candy cane onions, chopped**
  • 2 green garlic, minced**
  • 2 Tbsp olive oil
  • 2 cups Michigan ham, chopped
  • 1 (14.5 oz) can Original Rotel tomatoes, with juice
  • 2 (15-oz) cans Navy beans, drained and rinsed
  • 1/2 cup sorghum*
  • 1 Tbsp spicy brown mustard
  • 1 Tbsp cider vinegar
  • 1/8 tsp fresh-ground pepper
Heat oil over medium heat.  Add chopped onions and cook until translucent, about 5 minutes.  Add garlic and ham and cook, stirring, for about 3 minutes more.  Add remaining ingredients and mix well.  Cover and simmer for 15 minutes or until the liquid reduces by half. 






*CSA ingredients
**Farmers market ingredients

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