MAPLE PINTO BEANS
Sauteed onion and canned pinto beans cooked with maple syrup, Balsamic vinegar and tarragon. These wonderfully light, sweet, richly flavorful beans are waiting to impress!
2 T. peanut oil, I used Planter’s
1 med. yellow onion, cut in half from top to bottom, then each half cut lengthwise, from top to bottom into thin strips
¼ c. pure maple syrup (Grade A)
2, 15 oz. cans pinto beans including liquid
½ t. garlic powder
¼ t. dry mustard
1 t. dried tarragon
2 t. Balsamic vinegar
2 dashes red cayenne pepper
2 t. additional maple syrup
In large saucepan, over medium-low heat, melt oil. Add onion, a little salt, and cook till wilted, translucent and brown-tinged.
Pour maple syrup over onions. Cook for 2 minutes, stirring continuously.
Add pinto beans, garlic, dry mustard, tarragon, vinegar, red cayenne pepper and black pepper.
Stir well and cook, uncovered, at a slow boil till liquid from the beans thickens and becomes creamy.
Remove from heat and add additional maple syrup. Stir and serve.
Notes: Serve with a side salad of green leaf lettuce with a homemade oil and vinegar dressing.
Use the yellow onions that come packed in netted bags.
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