this streamlined version of baked beans develops the same deep, rich flavor without heating up the oven or your kitchen
one large sweet onion, such as vidalia or maui, halved lengthwise and thinly sliced
3 tablespoons butter
1/2 cup maple syrup
1/3 cup white balsamic vinegar or lemon juice
2 tablespoons packed brown sugar
2 tablespoons snipped fresh sage
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
two cans navy beans, rinsed and drained, 1516 ounces each
two cans butter beans, rinsed and drained, 15 to 16 ounces each
one can garbanzo beans, rinsed and drained, 1516 ounces
yellow, red, and or green tomatoes, chopped, optional
fresh sage leaves, optional
How To Make
in a large skillet, cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in Maple syrup, vinegar, Brown sugar, the snipped Sage, the tomato paste, salt and pepper. Add beans. Stir gently to coat.
Cover and cook over medium heat for 10 to 15 minutes or until heated through stirring occasionally. Transfer to a serving bowl. Top with sour cream. If desired, garnish with tomatoes and Sage leaves. Makes 12 to 14 servings.
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