Tangy Three-Bean Skillet

Tangy Three-Bean Skillet | Very Culinary

by Amy Flanigan on October 9, 2013 · 12 comments

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!

Tangy Three-Bean Skillet | Very Culinary

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

Ingredients
• 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

Directions
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)

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{ 12 comments… read them below or add one }

Gwen @simplyhealthyfamily October 9, 2013 at 5:17 pm

I can never have enough beans….. tooting or not ;} Love this new recipe.

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Joanne October 9, 2013 at 3:41 pm

The.Boy’s parents sing that to me EVERY time I bring something with beans to their house. Which is…every time we go over to their house. Kind of wondering if they’re going to keep it up indefinitely.

I love the dressing on this. Maple and white balsamic sound like a dream together.

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pam (Sidewalk Shoes) October 9, 2013 at 9:44 am

I did a bean club this year and now I have a zillion pounds of beans. I need all the bean recipes that I can find!

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Julie October 9, 2013 at 6:30 am

Hahaha! I was singing this yesterday when I saw Stephie’s bean recipe. My dad used to sing this all. of. the. time at dinner, much to my mother’s chagrin (who was an only child, raised in a proper southern family). Bless her heart. And now, the song is stuck in our brains. These look yummy, too! Appears beans will be making their appearance at our dinners this winter.

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Stephie @ Eat Your Heart Out October 9, 2013 at 8:33 pm

I almost posted something about, “See? Beans really are good for your heart. Says so in the song AND on the Bob’s Red Mill package” in my post (because the package in my picture says something like, “friend of the heart” or something like that. ANYWAY. Point: Farting.

Oh no, wait. BEANS! High five.

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Amy @Very Culinary October 9, 2013 at 8:43 pm

Hahahahahaha. Oh my gosh, you two. If I lived anywhere near you, we would be fast friends. <3

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Julie October 10, 2013 at 7:01 am

;) And our doggies would be buddies, too.

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Amy @Very Culinary October 10, 2013 at 7:27 am

Oh totally!

Stephie @ Eat Your Heart Out October 10, 2013 at 8:40 pm

AND we all have super curly hair, so there’s that. Mutual fear of raindrops and humidity. It’s like we were all meant to be.

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Amy @Very Culinary October 10, 2013 at 8:43 pm

Curly hair? You mean the bird’s nest sitting on the top of my head? Sigh.

Julie October 13, 2013 at 6:58 pm

So, let’s add this all up. We love beagles, food, cooking and have uncontrollable curly hair that we strive to embrace. Yep, meant to be.

Ali @ Inspiralized October 9, 2013 at 5:45 am

Tangy is always a good thing with something bland like beans! I love this, can’t wait to try!

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