Monday, April 5, 2010

Baked Beans with Ham

Now that our weeks have gotten back to normal and the weather has turned absolutely gorgeous (ok, it’s actually a tad bit too warm) we’ve been taking an evening walk with the dogs. A little sunshine does everyone a lot of good. Tonight, I just loved seeing the beagles ears flopping in the wind – you can see the joy in their little faces and tails. We also plan on starting up some biking very soon, Andy fixed my brakes last night and we enjoyed a mini ride around the neighborhood.

The pollen is in FULL swing now too, thankfully no allergies for me. Take a look at the thick layer of pollen on this car in our neighborhood. Within an hour the pollen noticeably starts to build up.

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Last night I was also reminded that I had saved seeds from our CSA’s “Yummy Snacking Peppers” that we just loved last summer. Grow little seeds grow! I started them up in mini pots indoors.

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We have a nice amount of ham leftovers from our Easter dinner. Tonight I tried out Ellie Krieger’s Baked Beans with Ham, which was very good and a cinch to prepare.

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  • 2  tsp. canola oil
  • 1  medium onion, diced
  • 1  12-oz. slab smoked Virginia ham, cut in 1/4-inch cubes
  • 2  cloves garlic, minced
  • 2  15-oz. cans low-sodium navy beans, drained and rinsed
  • 1/2  28-oz. can no-salt-added crushed tomatoes (1-1/2 cups)
  • 1/2  cup water
  • 1/4  cup unsulfured molasses*
  • 1  Tbsp. Dijon mustard
  • 1  Tbsp. cider vinegar

Heat oil in large skillet over medium-high heat. Add onion. Cook 5 minutes or until softened and translucent. Add the ham and garlic. Cook 3 minutes more. Stir in beans, crushed tomatoes, water, molasses, mustard, vinegar, and 1/2 teaspoon pepper. Bring to boiling. Reduce to a simmer. Cover and cook 15 minutes or until about half of the liquid is absorbed. Makes 4 servings.

Recipe courtesy of Ellie Krieger

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