Ingredients

• 1  large sweet onion, halved lengthwise and thinly sliced (2 cups)
• 3  Tbsp. butter
• 1/3  cup white balsamic vinegar or lemon juice
• 2  Tbsp. packed brown sugar
• 2  Tbsp. snipped fresh sage
• 2  Tbsp. tomato paste
• 1  tsp. salt
• 1/2  tsp. freshly ground black pepper
• 2  15-1/2- or 16-oz. cans navy beans, rinsed and drained
• 2  15 1/2- or 16-oz. cans butter beans, rinsed and drained
• 1  15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
•   Crèeme fr¿¿iche or dairy sour cream (optional)
•   Chopped tomatoes (optional)
•   Yellow cherry tomatoes, halved (optional)

Directions

1. In a 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, turning heat down if onions start to overbrown. Stir in balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; 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 crème fr¿¿iche and tomatoes, if desired.