Beans with Apples, Ham, and Mustard

INGREDIENTS

4 cups cooked Yellow-Eye of Cranberry Beans, drained (reserve 1 cup
bean liquid)
1 small onion, peeled and stuck with three whole cloves
1/2 pound lean turkey ham, cut into ½ inch pieces
1 cup apple juice
2 tablespoons coarse-grain mustard
1-1/2 tablespoons brown sugar
1 tablespoon catsup
1 teaspoon lemon juice
1/4 teaspoon pepper
3 to 4 drops Tobasco sauce
1 tart green apple, peeled and thinly sliced

PREPARATION

Preheat oven to 350°F. Put beans in a 2-1/2-quart oven-proof casserole or bean pot. Place onion in center. Mix remaining ingredients, including reserved bean liquid, and stir into beans. Cover and bake for 30 minutes. Uncover, stir gently, then bake 30 additional minutes. Remove an discard onion and cloves, and serve.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 8
Serving size: 3/4 cup
Calories: 176
Carbohydrates: 28g
Fat: 2g
Cholesterol: 16mg
Protein: 13g
Fiber: 6.7g
Sodium: 309mg

FOOD EXCHANGES

1 starch/bread
1 lean meat
1 fruit

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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