1 large yellow onion, finely chopped
2 carrots, finely grated
1/2 link of chorizo sausage, chopped
2 15-ounce cans romano beans, drained and well rinsed
1/2 cup pure maple syrup
1 tbsp. gluten free tomato paste
1 tbsp. coconut palm sugar
2 tsps. apple cider vinegar
a dash or two of salt
1. Preheat oven to 325F.
2. Heat a medium Dutch oven or heavy-bottomed ovenproof saucepan over medium heat. Add the olive oil, onion, carrots, chorizo, and reduce the heat to medium-low. Cook, stirring occasionally, until the vegetables are well browned and softened, about 20 minutes. Remove the pan from the heat. Add the beans, maple syrup, tomato paste, sugar, vinegar, and salt, and stir to combine.
3. Transfer the pan to the oven and bake, uncovered, until the beans are very tender, 20 to 25 minutes. Let the beans cool for 5 minutes, and then serve.