Ingredients
1
small onion, chopped (1/3 cup)
2
tablespoons cider vinegar
1
can (16 oz) baked beans, undrained
1
can (15 or 15.5 oz) kidney beans, drained, rinsed
1/3
cup orange marmalade
Preparation
In 2-quart nonstick saucepan, mix onion and vinegar. Cover; cook over medium heat 3 to 5 minutes until onion is tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cook, uncovered, 5 minutes, stirring occasionally.
