Ingredients
2
2 servings
- •1 tablespoon olive oil
- •0.33 cup chopped onion
- •2 cloves garlic, minced
- •2 tablespoons tomato paste
- •1 tablespoon apple cider vinegar
- •1 tablespoon molasses
- •0.5 tablespoon brown sugar
- •2 teaspoons Worcestershire sauce
- •1 (15.5 ounce) can cannellini (white kidney) beans, rinsed and drained
- •0.75 cup vegetable broth
- •salt and freshly ground black pepper to taste
- •chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
- Sprinkle with parsley before serving.
Nutritional Facts
Per 2 servings
- Calories: 315
- Carbohydrate: 51g
- Fat: 8g
- Fiber: 10g
- Protein: 10g
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