These beans may not be the prettiest things, but they are super tasty. If you want a boring, bland recipe this is not it. These do take some time and if you choose to use dry beans you’ll need to soak them overnight, but they are well worth the wait, and the leftovers are even better. I believe the original recipe had apples in it, but that didn’t sound very good to me so I’ve left them out. If it sounds good to you try adding 2 medium sized apples in. I find adding a little splash of liquid smoke is all it takes to get my husband to try things like this. Give it a try, you might like it. I have these pictured with some cheesy toast, but in reality we enjoyed them so much more with plain cornbread. I’ll post that recipe soon as well.
Adapted from “The New Moosewood Cookbook” by Mollie Katzen
- 11/2 C dry pinto beans, soaked over night(alternatively you can use 2 cans of pinto beans rinsed well)
- 2 C chopped onion
- 1 tbsp oil
- 3/4 – 1 tsp salt
- 1 tbsp chili powder(or more to taste – I always add more)
- 1 heaped tsp cumin
- 1 tsp mustard
- 4 large cloves garlic
- 4 tbsp apple cider vinegar
- 2-3 tbsp molasses
- 1/2 tsp liquid smoke(optional)
- Black pepper and crushed red pepper to taste
- 4 C diced tomatoes
- 2 C grated cheese(optional)
Cook beans in water while preparing the other ingredients. Fill pot up with water till 2″ above the beans and simmer till tender.
Saute the onions in oil for a few minutes, then add the salt, chili powder, cumin, and dry mustard. Continue to cook over medium heat for 6-8 minutes. Add garlic and cook for 5 more minutes. Add the vinegar, molasses and tomatoes and mix well. I like to blend the tomatoes so there are not so many big chunks, but that’s completely up to you. Add in the cooked and drained beans and mix. Preheat the oven to 350 degrees. Pour the mixture into a 8×8 dish. and cover with tin foil. Bake for 60 minutes then remove the foil and cook for another 10-20 minutes if you would like it thicker. If you want you can then top with the grated cheese and bake till melted. Serve with warm cornbread or even over brown rice with a veggie on the side.