Pinto Beans in Dijon Sauce

This recipe is adapted from Christina Pirello's Baked Pinto Beans in Dijon Mustard Sauce from her book "Cooking the Whole Foods Way" (not a reference to Whole Foods Market!) The original recipe calls for dried pinto beans, but I rarely plan far enough ahead for this and instead use canned; along with canned corn rather than fresh. I also do not bake the beans; making the whole dish in a pot on the stove.

Ingredients:
2 - 15 oz can pinto beans, liquid reserved
1 small onion, diced
2-3 stalks celery, diced
1 can whole corn kernels, drained

Dijon Sauce:
1/4 cup Dijon mustard
1/4 cup sesame tahini
2 T brown rice syrup
1 T barley malt
1 t umeboshi vinegar
2 t barley miso (optional)

Instructions:

1. Heat olive oil in a large nonstick saucepan.
2. Saute onion and celery until translucent.
3. Whisk together Dijon Sauce ingredients with 1 cup reserved liquid from beans.
4. Add beans, corn, and Dijon sauce to onion and celery.
5. Heat to desired temperature and serve.