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.
Stir in molasses, maple syrup, tomato paste, mustard, salt and paprika. Add beans and water. Boil, then reduce heat to medium-low. Simmer, covered, until beans are brown and sauce is thickened, about 25 min. Serve with Mexican Chicken Scallopini Fajitas.
Calories 262, 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
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