This recipe features a variety of beans, from edamame to lima beans. This recipe was recently used at a buffet celebrating employee week at Swedish Health Services. This recipe works well for serving large amounts of people and as a side dish for weekly menu items.
1 cup canola oil
5 lb. fresh onions, pre-diced
1 tbsp. ground mustard
2 cups light brown sugar
1/4 cup apple cider vinegar
1 cup canned tomato ketchup
2 lb. shelled edamame soybean, frozen
2 lb. lima beans, frozen
1 #10 can dark red kidney beans, drained, rinsed
1 #10 can black beans, drained, rinsed
1 #10 can pinto beans, drained, rinsed
- In hot tilt skillet or kettle, sauté onions in canola oil, until well browned and begin to caramelize.
- Add dry mustard mix into onions, then add brown sugar, vinegar and ketchup. Stir to combine.
- Lower heat and add beans, stirring frequently to ensure proper even heating. Heat until mixture reaches 165°F.
- Remove from heat and serve.