MAPLE PINTO BEANS

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!

Serves 4

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

salt

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.