2 tbsp Canola oil
1/4 cup Onion, finely chopped
1 Pepper, jalapeno, seeded and very finely chopped
1 Garlic clove, finely chopped
1/4 cup Maple syrup
2 tbsp Tomato paste
1 tbsp Mustard, creole or whole grain
1 tsp Chili powder
1/2 tsp Worcestershire sauce, vegetarian
2/3 cup Vinegar, cider
2 tbsp Vegetable stock
2 can Navy beans (15 oz ea), drained and rinsed
1 small Cucumber, finely diced
2 Scallions, trimmed and chopped
Salt and pepper to taste
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In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinegar. Simmer, stirring often, for about 15 minutes, or until thickened. Let cool. Stir in the remaining 1/3 cup vinegar, 1 T oil, and vegetable stock.
In a large bowl, combine beans, cucumbers and scallions. Pour the vinegar mixture over and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.
Per serving: 259 cal; 12 g protein; 5 g fat; 44 g carb; 229 mg sod; 0 mg chol
Adapted from a recipe in Eating Well, July-Aug 1993/MM by DEEANNE
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