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
