This baked bean recipe is a staple at our place, we make it at least once a month and then freeze the leftovers.
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)
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.
We use these beans all kinds of ways...
- on there 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! —saltsole.com
What You'll Need
pinto beans (soaked for 24 hours)
tomato paste (156 ml)
chilli flakes (if you like things real spicy add more)
apple cider vinegar
Soak the pinto beans for 24 hours or and rinse a couple of times during the soaking
Throw everything in the slow cooker and give it a good stir