1-Pot BBQ Baked Beans
Ingredients
The beans
-
3
cups
dry pinto beans
-
2
cups
vegetable broth
-
Water
enough to cover beans by 1 inch
The vegetables
-
1
Tbsp
olive oil
-
1 ½
cups
chopped onion
-
1
small
red bell pepper
The sauce
-
2
Tbsp
yellow or spicy brown mustard
-
½
cup
tomato paste
-
⅓
cup
coconut sugar
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
1-2
Tbsp
chili powder
-
1-2
tsp
liquid smoke
-
1
tsp
hot sauce (optional)
Instructions
- Soak the pinto beans in cool water for at least 6 hours or overnight.
- Drain the soaked beans and set aside.
- Heat a large pot over medium heat and add oil, onion, and bell pepper. Sauté until the onion is soft.
- Add the drained beans and vegetable broth, covering with water about 1 inch above the beans. Bring to a low boil.
- Reduce heat and simmer uncovered for about 1 hour or until the beans are tender.
- Once tender, add mustard, tomato paste, coconut sugar, salt, pepper, chili powder, liquid smoke, and hot sauce. Stir well.
- Cook on low for an additional 10-15 minutes to meld flavors.
- Taste and adjust seasonings as needed before serving.
Nutrition Facts (estimated)
Servings
10 (1/2-cup servings)
Calories
259
Total fat
2g
Total carbohydrates
47g
Total protein
13g
Sodium
427mg
Cholesterol
0mg
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