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.