SKILLET WHITE BEANS

THESE DRESSED-UP BEANS HAVE AN IRRESISTIBLE TANGY-SWEET FLAVOR FROM MAPLE SYRUP, BROWN SUGAR, AND BALSAMIC VINEGAR. FRESH SAGE GIVES THEM A HINT OF EARTHINESS.

PREP 20 minutes

COOK 25 minutes

• 3 Tbsp. butter
• 1 large sweet onion, such as Vidalia, Maui, or Walla Walla, halved and thinly sliced
• ½ cup maple syrup
• ⅓ cup white balsamic vinegar or lemon juice
• 2 Tbsp. packed brown sugar
• 2 Tbsp. snipped fresh sage
• 2 Tbsp. tomato paste
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• 2 15.5- to 16-oz. cans navy beans, rinsed and drained
• 2 15.5- to 16-oz. cans butter beans, rinsed and drained
• 1 15.5- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
• Sour cream (optional)
• Yellow, red, and/or green tomatoes, chopped (optional)
• Fresh sage leaves (optional)

1. In an extra-large skillet heat butter over medium heat until melted. Add onion; cook 15 minutes or until very tender and golden, stirring occasionally. Stir in the next seven ingredients (through pepper). Add all of the beans; stir to combine.

2. Cook, covered, over medium heat 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. If desired, top with sour cream, tomatoes, and sage leaves. MAKES 12 SERVINGS.

PER SERVING 246 cal., 7 g fat (4 g sat. fat), 21 mg chol., 570 mg sodium, 43 g carb., 9 g fiber, 10 g pro.