Baked Beans with Ham

• 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.
2. Add the onion and cook until softened and translucent, about 5 minutes.
3. Add the ham and garlic and cook for an additional 3 minutes.
4. Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper.
5. Bring to a boil, then reduce the heat to a simmer.
6. Cover and cook until about half of the liquid is absorbed, 15 minutes.
7. Yield: 4 servings
8. Serving size: 1 1/4 cups baked beans

canola oil, onion, virginia ham, garlic, navy beans, tomatoes, water, unsulfured molasses, mustard, cider vinegar, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ellie-krieger/baked-beans-with-ham-recipe.html (may not work)