Seriously this recipe is so yummy.
I made it for Father’s Day and it was a hit. Such a quick and easy lunch too. Enjoy!
1 can (15 oz) BPA-free black beans, rinsed and drained
1 can (15 oz) BPA-free garbanzo, rinsed and drained
1 can (15 oz) BPA-free kidney beans, rinsed and drained
1 tablespoon plus 1 teaspoon EVOO (Extra Virgin Olive Oil)
4 garlic cloves, minced
2 large shallots, chopped super fine
Unrefined sea salt to taste
1/2 balsamic vinegar
2 teaspoons organic maple syrup OR raw honey
2 teaspoons Dijon mustard
2 teaspoons organic Worcestershire sauce
1/2 cup fresh and finely chopped parsley
Salt and Pepper to your preference
- Heat oil in a saucepan over medium high heat. Add the shallots and sauté for 2 minutes. Reduce to medium heat, then add the garlic and sauté for another 2-3 minutes. The shallots should become very soft.
- Pour the balsamic vinegar, honey, Dijon mustard and Worcestershire sauce to a mixing bowl and stir up well. Add the mixture to the saucepan and let us reduce by about half.
- Pour the sauce on top of the beans and stir well so they are all nice and coated. Add parsley and toss well. Season with salt and pepper based on your preference.
- Allow the beans to sit a room temperature, cool off and the flavors blend together before serving. (I personally love these at room temperature or a little warm!)