Chef:  Jessica Meyers Altman
Makes:  8-10 Servings
Prep Time:  5 Minutes
Cook Time:  1 Hour 15 minutes
Total Time:  1 Hour 20 minutes

 

 

 

INGREDIENTS

  • 5 c of cooked pinto or kidney beans (we used a combo, 4 c kidney and 1½ c of pinto, because that's what we had)-equals about 3 cans of beans, since we made our own, we threw in the extras
  • ¾ c of prepared tomato sauce  (be sure to check the label so you know you're getting quality ingredients, without oil and that they're plant-based)
  • ½ c of mustard
  • ⅓ c molasses
  • 1 c of chopped onion (we used a red onion)
  • 2 T apple cider vinegar, we use Bragg's Raw Vinegar
  • ¾ t liquid smoke (or smoked paprika)

 

DIRECTIONS

  1. Preheat oven to 375  degrees.
  2. Mix all ingredients together in a large bowl.
  3. Pour into a baking dish, the one I used was about an 8 x 10 oval.
  4. Cover with foil and bake for about an hour, or until the mixture is nice and bubbling (really, it's hard to overcook them)
  5. Take the cover off, and let brown up, about another 15 minutes.

TIPS

  1. These beans are even better the next day, and are awesome cold too! 
  2. Utilize these beans as a great side.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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