Maple Bacon BBQ White Beans

Recipe adapted from Better Homes and Gardens

My changes: I used cooked bacon instead of ham (delish); Deli mustard instead of yellow; red/purple onion instead of yellow.

Also, I didn't read the directions of the recipe until the day of my BBQ so I obviously didn't want to let them soak in the fridge overnight. But had there been any left over, I'm sure the flavor would be even better after it soaked overnight. I just put them in a small crockpot and cooked them on slow for about 2 hours. OH SO GOOD. I could have skipped the BBQ chicken and just eaten beans and corn for dinner. 

ingredients

• 1 green bell pepper
• 4 ounces  cooked bacon cut into pieces
• 1 large red or purple onion, chopped (1 cup)
• 3 cloves garlic, minced
• 215  ounce cans cannellini beans (white kidney beans) or navy beans, rinsed and drained
• 2 tablespoons  brown or dijon mustard
• 2 tablespoons  cider vinegar
• 2 tablespoons  pure maple syrup
• 1 tablespoon  Worcestershire sauce
• 
  

directions

1.Slice two rings from sweet pepper; set aside and refrigerate. Chop remaining pepper; set aside. In skillet, cook bacon over medium-high heat until crisp; remove from skillet and drain. Add onion and garlic to skillet with the bacon grease. Cook and stir 3 to 4 minutes or until tender.

2.In a 1-1/2-quart casserole dish combine beans, bacon, onion and garlic mixture, chopped pepper, mustard, vinegar, maple syrup, Worcestershire sauce. Cover and refrigerate overnight (up to 24 hours).

3.Stir 2 tablespoons water into bean mixture. Reheat over medium heat for 5 to 7 minutes or until heated through; add the reserved pepper rings for the last 2 minutes of cooking. Makes 6 to 8 servings.