Ingredients

• 1  large sweet onion, halved lengthwise and thinly sliced (2 cups)
• 3  Tbsp. butter
• 1/2  cup maple or maple-flavored syrup
• 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
•   Dairy sour cream or créme fr¿¿iche
•   Yellow, red, and/or green tomatoes, chopped (optional)
•   Sage leaves (optional)

Directions

1. In 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, stirring occasionally. Stir in maple syrup, 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 sour cream. Garnish with tomatoes and sage leaves. Makes 12 to 14 side-dish servings.