BBQ Pintos
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Modified from Quick-Fix Vegan
| 1 T | olive oil |
| 1/2 c | minced onion |
| 3 cloves | garlic, minced |
| 1 1/2 c | home-cooked pinto beans, or 1 15-oz can, drained and rinsed |
| 1 c | tomato puree |
| 1/4 c | canned chopped green chiles, or 2 chipotle chiles in adobo, minced |
| 1 T | yellow mustard |
| 1 T | molasses |
| 1 T | maple syrup or agave |
| 2 t | chili powder |
| 1 t | Liquid Smoke, (optional; leave out if using chipotle chiles) |
| 1/2 t | smoked paprika |
| salt, to taste | |
| freshly ground pepper, to taste |
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until softened, 5 minutes. Stir in the pinto beans, tomato puree, chiles, mustard, molasses, maple syrup, chili powder, liquid smoke, smoked paprika, and salt and pepper to taste. Cook, stirring occasionally, to heat through and blend the flavors, about 7 minutes.
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