I wanted to use some of the dried beans in my cabinet to make a portable meal. This bean spread came out pretty well, although I did end up adding more vinegar because it was a little dry. I ate it in a pita pocket, but it would have been even better on a bed of fresh spinach.
1 large onion, thinly sliced
1 t brown sugar
2 c. dried white beans, soaked and cooked
3 T balsamic vinegar
3 T Parmesan cheese
Heat olive oil in a pan, and add onion. Cook for 15 minutes on medium heat, and then add brown sugar. Continue cooking for another 15 minutes on low heat, stirring occasionally, until onions begin to caramelize. Mash the beans with a fork, and add to the pan. Add the balsamic vinegar and Parmesan cheese. Mix thoroughly and heat through, adding salt and pepper to taste.