Tag: Pinto Beans

Homemade Baked Beans

Barbecue season is upon us, and many of us are hoping to enjoy some socially distant outdoor time with friends and family. So I wanted to share the perfect recipe to bring along to a barbecue: homemade baked beans!

This recipe takes about an hour and a half to make but can be made ahead of time. The beans can be served warm or at room temperature.

Ingredients (makes 10 servings):

  • 1 tablespoon olive oil
  • 1/2 pound bacon, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, chopped (I used a yellow pepper)
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 2 (15 oz) cans red kidney beans, drained and rinsed
  • 3/4 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1/2 tablespoon hot sauce (I used Tobasco Chipotle)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons stone ground mustard (or any mustard you prefer)
  • 1/2 teaspoon each of salt and black pepper

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Chunky Vegetarian Chili

I love chili, and with the warm winter we’ve been having, I didn’t have nearly enough of it. So before spring is truly here, I wanted to make another batch. This meatless chili has so many different beans and flavor, you won’t even miss the meat! I adapted this recipe from Cooking Light, using more peppers, diced tomatoes instead of stewed, and a bit of vegetable broth to thin it out a little.
Ingredients

1 tablespoon olive oil
2 cups chopped onion
1 chopped yellow bell pepper
1  chopped red bell pepper
1 chopped orange bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 cup vegetable broth


To make, heat a large pot or a Dutch oven over medium- high heat. Add the olive oil. Add the onion, peppers and garlic.

Cook, stirring occasionally, until tender, about 5 minutes.

Add the sugar, chili powder, cumin, oregano, salt and pepper. Mix to combine. Add the tomatoes, beans, and broth.

Bring to a boil, cover, reduce heat, and simmer for 30 minutes.

That’s it!

A delicious, hearty, meatless meal in 40 minutes.

Serve with corn bread if desired.

I love the colors in this! Look at all those different tones!

The chili looked a little too chunky without the vegetable broth, but if you like it that way, feel free to omit the broth.

 

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