A Gluten-free, Dairy-free Whole Food Recipe
These are delicious at a summer barbeque and definitely worth the extra effort.
2 cups dried pinto beans, soaked overnight
2 onions, thinly sliced
4 cloves of garlic
20 oz. plain tomato sauce
1/4 cup maple syrup
1 TBS chipotle en adobo* (less if you don’t like spicy food)
1 TBS chili powder
2 tsp dried oregano
Salt and Pepper to taste
* Chipotle en adobo – This is a pepper marinated in a smoky, spicy sauce. You can find these in the Mexican section of your grocery store.
Soak the beans overnight to speed up the cooking process. To soak, put the dry beans in a bowl, cover the beans with about 4 inches of water, put a lid on the bowl and leave out on your counter overnight.
Drain the soaking water and put beans in a large pot. Cover the beans with about 1 inch of filtered water. Cover with a lid and bring to a boil. Reduce the heat to a gentle boil and keep covered for approximately 1 hour or until the beans are soft. Once the beans are tender, you may need to remove some water with a ladle if the beans are too watery.
Preheat the oven to 300 degrees. Combine all other ingredients and then transfer to a baking dish or bean pot. Add the cooked beans and stir to combine. Cover with aluminum foil.
Slow bake for 2-3 hours. When the sauce is starting to get thick, you can uncover the beans to speed up the process. The final consistency should be thick.
Serve with a whole grain and kale for a complete meal. These beans can also be eaten with coleslaw on a bun! Serves 8-10 generously.