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Ingredients
- 4 15-oz. cans of beans of your choice (navy, northern, cannellini or kidney)
- 2 tbsp. canola or olive oil
- 1 medium onion, thinly sliced
- 4-6 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/3 cup brown sugar
- 1 tbsp. dry mustard
- 1/4 cup tomato paste
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 350° F
- Spray a 9×13 dish with pan spray. Pour all 4 cans of beans into the
dish and set aside. - In a medium sauté pan, heat oil over medium-low heat until
shimmering. Add onions with a pinch of salt and cook over low
heat, stirring occasionally, until onions are very soft, about
10 minutes. Add garlic and cook for a few more minutes.
Remove from heat. - Add vinegar, sugar, dry mustard, tomato paste and black pepper
to cooked onions and mix. - Carefully pour mixture over beans. Gently stir until well combined.
- Bake for 40-50 minutes until beans are bubbly around the edges.