Skillet White Beans

• 1 large sweet onion, halved lengthwise and thinly sliced (2 cups)
• 3 tablespoons butter
• 12 cup maple syrup or 12 cup maple syrup
• 13 cup white balsamic vinegar or 13 cup lemon juice
• 2 tablespoons packed brown sugar
• 2 tablespoons snipped fresh sage
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 30 -32 ounces canned navy beans, rinsed and drained
• 30 -32 ounces canned butter beans, rinsed and drained
• 15 12-16 ounces canned garbanzo beans, rinsed and drained (chickpeas)
• sour cream or creme fraiche
• yellow tomatoes (optional) or tomatoes (optional) or green tomato, chopped (optional)
• sage leaf (optional)

1. In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until tender and browned, stirring occasionally.
2. Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper.
3. Add beans; stir to coat.
4. Cover and cook over medium heat for 10-15 minutes or until heated through, stirring occasionally.
5. Transfer to a serving bowl.
6. Top with sour cream.
7. Garnish with tomatoes and sage leaves.

sweet onion, butter, maple syrup, white balsamic vinegar, brown sugar, fresh sage, tomato paste, salt, ground black pepper, navy beans, butter beans, garbanzo beans, sour cream, yellow tomatoes, sage

Taken from www.food.com/recipe/skillet-white-beans-450049 (may not work)