W H A T 'S C O O K IN G
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SKILLET WHITE BEANS
Baked beans are a summer staple. This
streamlined version develops the same deep,
rich flavo r without heating up the oven.
PREP:25 MIN. COOK:25MIN.
1
large sweet onion, halved
lengthwise and thinly sliced (2 cups)
3
Tbsp. butter
'/2
cup maple or maple-flavored syrup
V3
cup white balsamic vinegar or
lemon juice
2
Tbsp. packed brown sugar
2
Tbsp. snipped fresh sage
2
Tbsp. tomato paste
1
tsp.salt
V2
tsp. freshly ground black pepper
2
15
/2 -
or 16-oz. cans navy beans,
rinsed and drained
2
151
/2-ori6-oz.cans butter beans,
rinsed and drained
1
i5 1
/2-toi6-oz.cangarbanzobeans
(chickpeas), rinsed and drained
Dairy sourcreamorcremefraiche
Yellow, red, and/or green tomatoes,
chopped (optional)
Sage leaves (optional)
1.
In 12-inch skillet cook onion in hot butter
over m edium 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 m edium heat for
10 to 15 m inutes or until heated through,
stirring occasionally. Transfer to a serving
bowl. Top w ith sour cream. Garnish w ith
tom atoes and sage leaves,
m akes
12
t o
14
SIDE-DISH SERVINGS.
EACH SERVING
246
cal
,
7
gtotalfat
(4
gsat. fat),
21
mgchol.
570
mg sodium.
43
gear bo,
9
gfiber,
lO gpiv. Daily Values:
9
% vit.A, 8 % vit. C, 6 %
calcium,
13
% iron.
(®
MORE BAKED BEANS
■ SLOW -COOKER
Inaslow-cooker
add three cans pinto beans,a
chopped largeonion and yellow
sweet pepper, a few hefty spoonfuls
of BBQ sauce, brown sugar, and about
a teaspoon of dried mustard. Cook
4 hours on lowor2hoursonhigh.
■ SOUTHERN
Start with twocans
Great Northern beans. Toss in a sliced
large peach,crumbled bacon,adiced
medium onion, half ashotof
bourbon.andasplash of peach
nectar orapple juice. Drizzle
molasses.Simmer until thickened.
Deli
Fresh
taste,
now one
sandwich
at
a
time.
Only making a single
sandwich? Try single
serve portions. A fresh
sandwich every time.
For th e love of lunch.
