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Skinny Calico Beans

Prep 25 min
Total 50 min
Servings 12

44% less total fat • 50% less cholesterol than the original recipe. Baked bean goodness without turning on a hot oven! You’ve just found your new favorite summertime side. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

large sweet onion, halved lengthwise and thinly sliced (2 cups)

tablespoons butter

1/3

cup maple or maple-flavor syrup

1/3

cup white balsamic vinegar or lemon juice

tablespoons packed brown sugar

tablespoons snipped fresh sage

tablespoons Muir Glen™ tomato paste

1/2

teaspoon salt

1/2

teaspoon black pepper

cans (15.5 or 16 oz) navy beans, rinsed and drained

cans (15.5 or 16 oz) butter beans, rinsed and drained

can (15 oz) Progresso™ Chick Peas, rinsed and drained

1/2

cup light sour cream

Yellow, red, and/or green tomatoes, chopped (optional)

Sage leaves (optional)

Steps

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1

In a 12-inch skillet, cook onion in hot butter over medium heat about 15 minutes or until onion is very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, snipped sage, tomato paste, salt, and pepper. Add navy beans, butter beans, and Chick Peas; stir to coat.
2

Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves, if desired.