1. Slice two rings from sweet pepper; wrap and refrigerate. Chop remaining pepper; set aside. In skillet, cook ham in hot oil over medium-high heat until browned; remove from skillet. Add onion and garlic to skillet. Cook and stir 3 to 4 minutes or until tender.
2. In a 1-1/2-quart casserole dish combine beans, ham, onion and garlic mixture, chopped sweet pepper, mustard, vinegar, maple syrup, Worcestershire sauce, and crushed red pepper to taste. Cover and refrigerate overnight (up to 24 hours).
3. Stir 2 Tbsp. water into bean mixture. Reheat over medium heat for 5 to 7 minutes or until heated through, and adding the pepper rings for the last 2 minutes of cooking. Sprinkle with fresh oregano. Makes 6 to 8 servings.