Sour and sweet brussel sprouts with white beans and mushrooms

6 oz. brussel sprouts
1/4 C. sliced mushrooms
1 can white beans
2 TBSP olive oil
2 TBSP red whine vinegar
2 TBSP balsamic vinegar
1 tsp sugar
1 tsp brown sugar

Slice brussel sprouts in half. Arrange in single layer on bottom of pot. Add a little water (you don't want more water than veggies). Simmer about 5 minutes. Add oil and mushrooms. Occasionally stir till the mushrooms start to cook. Drain beans and add them, the vinegars and sugars. Turn heat up. Mix well. Once all mixed, remove from heat and serve.