Ingredients
1
large sweet onion, halved lengthwise and thinly sliced (2 cups)
3
tablespoons butter
1/3
cup maple or maple-flavor syrup
1/3
cup white balsamic vinegar or lemon juice
2
tablespoons packed brown sugar
2
tablespoons snipped fresh sage
2
tablespoons Muir Glen™ tomato paste
1/2
teaspoon salt
1/2
teaspoon black pepper
2
cans (15.5 or 16 oz) navy beans, rinsed and drained
2
cans (15.5 or 16 oz) butter beans, rinsed and drained
1
can (15 oz) Progresso™ Chick Peas, rinsed and drained
1/2
cup light sour cream
Yellow, red, and/or green tomatoes, chopped (optional)
Sage leaves (optional)
Preparation
In a 12-inch skillet, cook onion in hot butter over medium heat about 15 minutes or until onion is very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, snipped sage, tomato paste, salt, and pepper. Add navy beans, butter beans, and Chick Peas; stir 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. Garnish with tomatoes and sage leaves, if desired.
