Prep time: about 15 minutes, if using canned beans
If using dry beans, prepare in advance.
Cooking time: 45 min to 1 hour
Servings: 2 to 3
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Heat, in medium size saucepan, on low/medium:
2 tsp. canola oil
1 small yellow onion, chopped (small pieces)
Cook until onions soft, about 4 minutes.
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Stir in:
2 T. molasses
2 T. maple syrup
3 T. tomato paste
1 T. Dijon mustard mustard
1/2 tsp. ground black pepper
1/4 tsp. ground cloves
2 cups any type of cooked white beans (if canned, well rinsed)
1 1/2 to 2 cups water (use the lower amount at the beginning,
then add more as needed or desired, i.e. sauce thickness)
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Bring to a boil, then immediately reduce heat to low.
Simmer, partially covered, until beans are brown and sauce is thickened, about 45 minutes.
Stir every 5 or 10 minutes while cooking, to prevent sticking, and to check the amount of water.
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