Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
2 tablespoons (30 ml) butter
1 medium onion, chopped
19 ounces (540 g) canned navy beans
1/3 cup (80 ml) canned crushed tomatoes
1 tablespoon (15 ml) molasses
2 tablespoons (30 ml) maple syrup
1 tablespoon (15 ml) Dijon mustard
½ tablespoon (7.5 ml) apple cider vinegar
½ teaspoon (2.5 ml) Worcestershire sauce
½ teaspoon (2.5 ml) garlic powder
1/4 teaspoon (1 ml) salt
Chopped parsley, for garnish
Method:
Rinse beans under cold running water.
Heat butter in a skillet over medium heat. Add onions and sauté until soft and translucent. Add navy beans, crushed tomatoes, molasses, maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, garlic powder, and salt to skillet and mix together. Bring to a boil, then reduce heat and simmer until sauce has thickened.
Serve garnished with chopped parsley.
