1 Tablespoon Olive Oil 1 Large Yellow Onion, Diced 3 (15-Ounce) Cans Navy Beans, Drained and Rinsed (About 4 1/2 Cups Cooked) 1/4 Cup Maple Syrup 1/4 Cup Water 2 Tablespoons MiSOgood Teriyaki Miso 2 Tablespoons Dijon Mustard 2 Tablespoons Apple Cider Vinegar 1 (6-Ounce) Can Tomato Paste 1/2 Teaspoon Liquid Smoke 1/4 Teaspoon Salt Place a large saucepan over medium heat on the stove. Add the oil and onion, cooking for about 5 minutes until lightly golden brown. Add the drained and rinsed beans along with the maple syrup, water, teriyaki miso, mustard, vinegar, tomato paste, liquid smoke, and salt. Stir to combine and reduce the heat to medium-low. Simmer gently for 10 - 15 more minutes to let the flavors meld. Serve hot, with barbeque, over rice, on toast, or just with a spoon! Makes 6 - 8 Servings Notes: Leftovers can be kept in an airtight container in the fridge for up to one week.