Ingredients
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2 tablespoons (30 milliliters) butter
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1 medium onion, chopped
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540 grams canned navy beans
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1/3 cup (80 milliliters) canned crushed tomatoes
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1 tablespoon (15 milliliters) molasses
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2 tablespoons (30 milliliters) maple syrup
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1 tablespoon (15 milliliters) Dijon mustard
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1/2 tablespoon (7.5 milliliters) apple cider vinegar
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1/2 teaspoon (2.5 milliliters) Worcestershire sauce
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1/2 teaspoon (2.5 milliliters) garlic powder
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1/4 teaspoon (1 milliliter) salt
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Chopped parsley, for garnish
Directions
- Rinse beans under cold running water.
- Heat butter in a skillet over medium heat. Add onions and sauté until soft and translucent. Add navy beans, crushed tomatoes, molasses, maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, garlic powder, and salt to skillet and mix together. Bring to a boil, then reduce heat and simmer until sauce has thickened.
- Serve garnished with chopped parsley.
