Skillet White Beans

Baked beans are a summer staple. This streamlined version develops the same deep, rich flavor without heating up the oven. This came from Better Homes & Gardens. I have not tried this, just posting for easy finding.

• Ready In: 50 mins
• Serves: 12-14

Ingredients

• 1  large sweet onion, halved lengthwise and thinly sliced (2 cups)
• 3  tablespoons butter
• 1⁄2 cup maple syrup or 1⁄2 cup maple syrup
• 1⁄3 cup  white balsamic vinegar or 1⁄3 cup lemon juice
• 2  tablespoons  packed brown sugar
• 2  tablespoons  snipped fresh sage
• 2  tablespoons tomato paste
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 30 -32  ounces  canned navy beans, rinsed and drained
• 30 -32  ounces  canned butter beans, rinsed and drained
• 15 1⁄2-16  ounces  canned garbanzo beans, rinsed and drained (chickpeas)
•  sour cream or  creme fraiche
•  yellow tomatoes (optional) or  tomatoes (optional) or  green tomato, chopped (optional)
•  sage leaf (optional)

Directions

1. In 12-inch skillet cook onion in hot butter over medium 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 medium heat for 10-15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves.