Beans beans, the magical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So let’s eat beans at every meal!
Oh come on, you saw that one coming!
Along with the butter-flavored olive oil, STAR sent me a bunch of their other products to try (many I already use on a regular basis), including some golden balsamic vinegar. Have you ever had golden (also referred to as “white”) balsamic? It’s flavor is pretty similar to dark balsamic, although it’s a little less sweet, with a milder aftertaste. But honestly, it’s more of an aesthetic thing, to be used if you don’t want your food discolored. Either way, it’s delicious and was perfect in this bean dish.
After listening to me oohing and aahing, Paul was finally intrigued enough to get up from the family room and see what I was cooking. This is sweet, a little sour, and slightly rich. I think I ate about two servings worth before it made its way onto anyone’s plate.
Make this! Singing the song, optional (but not really.)
Tangy 3-Bean Skillet
Serves 6 as a side
Prep time: 15 minutes
Cook time: 15 minutes
• 1 large sweet onion, diced small
• 2 tablespoons unsalted butter
• 1/3 cup maple syrup
• 1/4 cup white (golden) balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (15 ounce) can navy beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• fresh cherry tomatoes (optional)
• parsley, for garnish
In a large nonstick skillet, melt the butter over medium heat; add onions and sauté for about 10 minutes until tender, stirring occasionally. Stir in the maple syrup, vinegar, brown sugar, tomato paste, salt, and pepper. Gently stir in beans. Cover and cook over medium heat for about 5-7 minutes or until heated through, stirring a few times.
Serve hot with halved cherry tomatoes and some parsley, optional.
(largely adapted from Better Homes and Gardens)