A Gluten-free, Dairy-free Whole Food Recipe
These are delicious at a summer barbeque and definitely worth the extra effort.
Ingredients:
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.
Directions:
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.
