Balsamic Glazed Onions & Black Beans
No average, boring, pot of beans here! These Balsamic Glazed Onions and Black Beans pack tons of flavor! They are tangy, creamy, and oh so delectable, without any added salt, and only 5 ingredients that you already have hanging around your kitchen. Whether for a crowd or for two, this will be your new go-to black beans recipe!
Ingredients, substitutions, and tips
Onions
Onions form the base of so many recipes don’t they? They are so flavorful and healthy! Well, they can be healthy as long as they’re not deep fried! Use any kind of onion you have for this. A sweeter onion, like Vadalia, is best, but all onions get sweeter the longer they’re cooked, so it’s less important.
Onions are a member of the allium group, like garlic, chives, and leeks. Allium means garlic in Latin, actually. Onions and their family members have been used medicinally for centuries to treat a variety of ailments. Today, we know members of the allium family may be useful specifically against colorectal cancer, high cholesterol, stroke, and high blood pressure. A useful and delicious addition to any heart healthy eating plan!
Balsamic Vinegar
I can’t recommend an alternative to Balsamic vinegar. It’s vitally important to the flavor profile of this recipe.
Balsamic vinegar has been explored for its potential to lower triglycerides and total cholesterol, but more research will need to be done in this area. In the meantime, it’s a delicious way to add flavor to dishes without more salt or sugar!
Honey
We use a bit of honey in this recipe to cut through the acidity of the vinegar. It’s okay to leave it out if you wish, or replace it with something like maple syrup, brown sugar, molasses, or regular table sugar.
Keep in mind that honey and all the alternatives I mentioned (as well as many, many more) are all caloric sweeteners that we should consume only in moderation. Check out my video on added sugar to learn more. It’s true that some sweeteners like honey and pure maple syrup do contain a bit more nutrition, but it’s not enough to warrant their constant consumption.
Black Beans
Black beans are the perfect bean to go with the onions and balsamic vinegar! They are easy to find in the store, and their creaminess complements the tang of the glaze in just the right way. Any other bean you like could be substituted, though. Even lentils would probably be yummy!
Most people don’t eat beans enough. Beans are high in phytochemicals and magnesium, among other nutrients. Consider finding ways to eat them at least once every day – more if you can! This recipe is a great start! Find more bean recipes below in Related Posts!
How to make Balsamic Glazed Onions & Black Beans
I love how quickly this meal comes together!
Start by slicing up the onion, and sauteing it for about 5 or so minutes – until it starts to soften.
Pour in the balsamic vinegar and honey, and turn the heat down to low. Continue cooking for about 10 or 15 minutes, stirring occasionally, until the onion is very soft. If the pan starts to get dry, add 1/4 cup or so water to keep it from burning.
In the last 5 minutes, stir in the black beans. Dinner is served!
Balsamic Glazed Onions and Black Beans can be served over rice, quinoa, or any other grain you like. It would even be great in tacos if you were so inclined!
If you try Balsamic Glazed Onions and Black Beans, let me know in the comments!
Balsamic Glazed Onions & Black Beans
This dish is so easy, and uses minimal ingredients, that it's perfect for anytime! It will serve 2 as an entree, or 4 as a side dish.
Ingredients
- 1 Tbsp Olive Oil
- ½ Large Onion, sliced
- ¼ cup Balsamic Vinegar
- 1 Tbsp Honey (or Maple Syrup for a vegan option)
- 1 can (1 1/2 cups) No Added Salt Black Beans, drained and rinsed
Instructions
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In a large pan, heat the olive oil over medium heat. Add the sliced onion, and saute until softened, about 5 minutes.
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Add the balsamic vinegar and honey, reduce heat to low, and continue to cook until the onions are very soft, about 10-15 minutes or more. Add a bit of water if the liquid boils out to prevent burning.
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Add the black beans in the last 5 minutes of cooking, stir, and heat through.
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Serve as is for a side dish, or over rice or quinoa with a salad or steamed vegetables as an entree.
Made a double batch of this and it turned out okay. Way too much balsamic vinegar in the recipe imo – the honey didn’t do much to cut the acidity and seemed only to add sweetness in parallel rather than having the flavors meld together. I’d suggest using half as much vinegar or even less, as it would add greater balance to the dish.
Hi CJ – thank you so much for making my recipe, and for taking the time to leave feedback. I truly appreciate your comments! This is a recipe I make often, but it’s important for me to keep in mind that I sometimes can be a bit heavy handed on the balsamic because I love it so much. I’m sure your suggestions will be useful for anyone who may not love lots of it, so I’ll make sure to add that above. 🙂
I used basil infused olive oil & a quality balsamic vinegar. I skipped the honey & didn’t sub with any other sweetener. I like my beans in the softer side and I wanted the flavors to come together so I simmered them on low for about 30 minutes after combining the onions with the beans. Turned out fantastic!
Served with basil-garlic chicken casserole & Spanish rice. Super combo with complimenting flavors! The whole meal was great together but the beans were a new recipe for me and I’m going to make them a regular on my dinner menu!
Thanks for trying it Donna! Basil infused olive oil sounds amazing in this dish! I’ll have to try that next time I make it! So glad you liked the recipe 🙂
I made this a few nights ago for dinner. We loved it! We had it as a main dish and added veggies and a salad. Delicious! A great alternative to a meat meal.
I’m so glad you liked it! Thanks for trying it and for your review!