Roberto Caruso
This side dish can be made entirely ahead and reheated at your campsite—almost as easy as cracking a can of beans, but way more delicious.
1 tsp canola oil
1 small onion, finely chopped
1/4 cup fancy molasses
1/4 cup maple syrup
2 tbsp tomato paste
2 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp smoked paprika
2 540-mL cans navy bean, drained and rinsed
1/2 cup water
Heat a medium saucepan over medium. Add oil, then onion. Cook until onion is soft, about 4 min.
Protein 12g, Carbohydrates 52g, Fat 2g, Fibre 8g, Sodium 859mg.
Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Photo: Roberto Caruso