Why We Like It

It is possible to make a great-tasting bean side dish without all of the added sugar that is typically found in baked beans! We served these beans to family who were visiting from out of town and everyone loved them!

Saute the Vegetables:

1 Tbsp olive oil
4 garlic cloves (finely diced, or 1 tsp garlic powder)
1 (15 oz) can fire-roasted diced tomatoes
1/2 cup carrots (diced)
1 medium sweet potato (diced, peeling is optional)
1 small eggplant (diced, peeling is optional, about 1 1/2 cups)

Add oil to a large pot over medium high heat. Add the garlic and cook for one minute until fragrant and beginning to brown. Add the rest to the pot and cook for 8-10 minutes or until beginning to get tender, stirring occasionally.

Add the Beans and Seasonings:

1 (15 oz) can cannellini beans (low sodium, rinsed and drained)
1 (15 oz) can chickpeas (low sodium, rinsed and drained)
1 (15 oz) can dark red kidney beans (low sodium, rinsed and drained)
1 tsp ground sumac (see quick tip for substitute)
1 tsp dried thyme
1 tsp dried oregano
2 cups low-sodium chicken broth (or vegetable broth)

Add to the pot and stir to combine. Bring to a boil, and then reduce to a simmer. Continue simmering on low for 20-25 minutes…most of the liquid should be absorbed. (You want everything tender, but you don’t want the beans to become mushy).

Add at the end:

2 Tbsp pure maple syrup
1/4 tsp salt (or more to taste)
1/4 tsp black pepper

Add to the pot and stir to combine.

Serve and Enjoy!

Quick Tips

A great substitute for the seasoning, sumac, is lemon zest or grated lemon peel. You can also use lemon juice if you don’t want to do lemon zest. In this recipe, use about 1/2 tsp lemon zest or about 1/2 Tbsp of lemon juice.

It’s easy to zest a lemon if you have a grater, but if not, you can just cut off the outer part of the peel and then chop it very fine.