This baked bean recipe is a staple at our place, we make it at least once a month and then freeze the leftovers.
A food switch that works for us...a few years ago we ate hamburger meat a little too much (umm I mean a lot too much) the saturated fat was not doing us any good. These beans have been the perfect healthy alternative to this old habit.
Top 3 reasons why we love cooking with pinto beans, they are a source of...
- fiber (fiber contributes to healthy digestion, controls blood sugar levels and helps lower the risk of heart disease)
We use these beans all kinds of ways...
- on their own as the protein portion of a meal
- in cute little slider bean joes (its a play on sloppy joes)
- as a nacho dip (mash up with the back of a fork) add some fresh cilantro, yum!
What You Need
- 2 cups pinto beans (soaked for 24 hours)
- 1 can tomato paste (156 ml / 6oz)
- 3 cups water
- 1/2 tablespoon Himalayan salt (or sea salt)
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1/2 teaspoon chilli flakes (if you like things real spicy add more)
- 2 - 3 tablespoon 100% pure maple syrup
- 1 tablespoon fancy molasses
- 2 tablespoons apple cider vinegar
What To Do
(1) Soak the pinto beans for 24 hours or overnight and rinse a couple of times during the soaking.
(2) Throw everything in the slow cooker and give it a good stir.
(3) Cook at low for 10 hours or on high for 5 hours.
Let’s Get Healthy Together
Get in the kitchen and give this recipe a try.
Let us know how it turns out for you. Write us a comment or post a picture on instagram and tag us @saltsole, we wanna see it.
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