Ham and Beans Casserole

• 2 tablespoons butter
• 1 to 2 cups cubed cooked ham
• salt and pepper
• 1/4 cup finely chopped onion
• 1 clove garlic, finely minced
• 2 teaspoons brown sugar
• 1/2 teaspoon dry mustard
• 1 can (16 ounces) kidney beans, drained
• 1 can (16 ounces) lima beans, drained
• 1/4 cup ketchup
• 2 tablespoons red wine vinegar

Melt butter in skillet over medium-low heat; add ham and sauté until browned. Sprinkle with a little salt and pepper; remove from pan. Add onion and garlic to the skillet; sauté for about 5 minutes. Add sugar, mustard, beans, ketchup, and vinegar. Mix well. Pour into a 2-quart casserole, arranging ham on top. Cover and bake at 350° for 30 minutes. Serves 4. Serve with cornbread or crusty French bread.