As these short January days continue, I've found myself reveling in the infinite possibilities of dried beans, available year-round, locally, and inexpensively from Cayuga Pure Organics.  Mark Bittman's How to Cook Everything Vegetarian is a veritable treasure trove of  ways to cook beans; this recipe is a recent favorite of mine.  It's delicious mixed with roasted butternut squash (sprinkled with a little olive oil, salt, pepper, rosemary, and thyme) and served over cooked barley.

2 T extra virgin olive oil
1 small onion, chopped
1 c halved pitted prunes 
2 t chopped fresh cilantro leaves (this year, I discovered the magic of freezing herbs so I can have them all year round!)
2 t brown sugar
1 T balsamic vinegar
3 c cooked kidney beans, drained but still moist
Salt and freshly ground black pepper

1) Heat oil over medium heat.  Add onions and prunes and cook, stirring occasionally, until softened, 5 to 7 minutes.

2) Add the brown sugar and balsamic vinegar; bring to a boil and cook until nearly dry, about 2 minutes.  Add the beans and a good sprinkling of salt and pepper; cook for 5 minutes or so.  Taste and adjust the seasoning.  Serve hot, with a drizzle of olive oil over the top if you like.