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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Baked beans are a summer staple. This streamlined version develops the same deep, rich flavor without heating up the oven. This came from Better Homes & Gardens. I have not tried this, just posting for easy finding. Ingredients:
1 large sweet onion, halved lengthwise and thinly sliced (2 cups) |
3 tablespoons butter |
1/2 cup maple syrup or 1/2 cup maple syrup |
1/3 cup white balsamic vinegar or 1/3 cup lemon juice |
2 tablespoons packed brown sugar |
2 tablespoons snipped fresh sage |
2 tablespoons tomato paste |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
30 -32 ounces canned navy beans, rinsed and drained |
30 -32 ounces canned butter beans, rinsed and drained |
15 1/2-16 ounces canned garbanzo beans, rinsed and drained (chickpeas) |
sour cream or creme fraiche |
yellow tomatoes (optional) or tomatoes (optional) or green tomato, chopped (optional) |
sage leaf (optional) |
Directions:
1. In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat.
2. Cover and cook over medium heat for 10-15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves.
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