2 Spanish onions – sliced
29 oz. can of cannellini beans - drained
5 cloves of garlic – chopped
1 healthy handful of Italian parsley – chopped
16 oz. of your favorite salsa
1 jalapeño – sliced with seeds
Dashes of: salt
½ tsp. ground cumin
¼ cup of vinegar
¼ cup honey
1 tsp. brown sugar
Olive oil for drizzling
Heat a large cast iron frying pan and place the onions in the dry frying pan. Cook until the onions start to turn a beautiful golden color.
Add a drizzle of olive oil to the pan and add the jalapeño and garlic to sauté along with the onions, until the garlic is fragrant.
Add the parsley and toss. Add the salsa, drained beans and spices.
Simmer on a gentle heat for a few minutes.
In a small bowl combine the vinegar, honey and brown sugar and stir. Add this mixture to the pan and toss. Continue to cook on a low heat for another minute or two.
This is great served as a side, topped over rice or noodles or even over a beautiful salad.