Smokey Ham And Bean Bake


1 (16 oz.) can of each – kidney beans (or pinto), large lima beans (or butter), navy beans, great northern

1 lb. pre-cooked ham, cubed

1 green pepper

1/2 c. chopped onion

1 1/2 c. catsup

1/2 c. bean liquid or water

1/4 c. brown sugar

1 tsp. Worcestershire

1/2 tsp. garlic powder

1/2 tsp. dry mustard

1/2 tsp. liquid smoke

1/8 tsp. hot pepper sauce


Drain beans reserving 1/2 cup liquid. Combine all ingredients in 4 quart casserole including reserved bean liquid. Stir well. Cook, covered on full power for 20-25 minutes or until boiling. Stir. Continue cooking covered. Cook on 40% for 60 minutes or until flavors are blended. Stir twice during cooking time.


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