I have now made this dish about five times, which is a big deal in my house because we typically don’t eat the same dinner twice in one month. However, I love this dish because it’s a great take on beans, which most of us don’t get enough of in our diets. Looking at them, many people just don’t know what to do with them. They’re kind of boring on their own, so you need to dress them up a bit and this is the perfect attire for them!
This recipe makes quite a big batch and keeps well in the fridge for about 5 days, making it great for quick lunches. The first night I make this I serve it warm over a bed of quinoa or brown rice and then toss just over 1/2 cup of them over a large green salad for lunches the next few days. It makes lunch prep so quick and easy and the best part is that no dressing is needed because once mixed up with the greens, the sauce acts as the dressing. Mindblowing, I know. It just can’t get any easier than this.
1 tbsp canola oil
1 large onions, diced
1 large red bell pepper, diced
8 garlic cloves, minced
1 large apple, chopped
1 15-oz can black beans, rinsed and drained
1 15-oz can chickpeas, rinsed and drained
1 15-oz can white beans, rinsed and drained
1 ¼ cups crushed tomatoes
¼ cup maple syrup
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tsp soy sauce
1 tsp paprika
1) Preheat oven to 350F. Lightly spray a 13 x 9 baking dish with oil.
2) Heat canola oil in a large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add bell pepper, garlic and apples and sauté another 5 minutes.
3) Add beans and stir until mixed. Remove skillet from heat and add remaining ingredients, stirring until evenly mixed.
4) Pour into oiled baking dish, cover and bake for 30 minutes. Uncover, stir, and bake another 30 minutes.
Have a great day!