1 onion, diced

2 (15 oz) cans navy, pinto, or cannellini beans, preferable low-sodium, drained and rinsed

1 c barbecue sauce (any brand with no more than 40 calories per 2 tbs)

1 tbs balsamic vinegar

Preheat the oven to 325 degrees.

Mist a skillet with nonstick cooking spray and saute the onion for 8-10 minutes, until soft and translucent. Remove from heat.

Add the beans, sauce, and vinegar to the onions. Stir until well combined.

Transfer the mixture to a baking dish and bake, uncovered, for 60 minutes, until the sauce is thick.

Serve hot.

8 servings 120 calories per serving