This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I always wanted to be a cowboy, and Jedi Knights are basically cowboys in space, right?"
-Liam Neeson, Actor
The key is to cook the beans fast for about ten minutes on medium-high heat. Stir them often in that first ten minutes and then reduce the heat to very low and simmer, covered. Stir them only occasionally. The stirring will break up a few beans and help thicken the sauce.
Servings: 4 | Serving size: about 1 1/4 cup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe will keep well in the refrigerator for 3-4 days. Reheat gently. (Also good cold.)
|1 tsp||canola or olive oil|
|1 medium||white onion (diced)|
|1 medium||green bell pepper (diced)|
|2 15 ounce can||no salt added pinto beans (drained and rinsed)|
|1 Tbsp||tomato paste|
|1 tsp||chili powder|
|fresh ground black pepper (to taste)|
Place the oil in a pan over medium-high heat. Add the onion and sauté for three minutes. Add the bell pepper and cook for another two minutes.
Add the beans, water, tomato paste, molasses, chili powder, salt, pepper and cumin and stir. Cook on medium high for about 5 minutes.
Reduce the heat and simmer on low for about 45 minutes or until the sauce thickens. Stir them occasionally while they are simmering.
Serving size: about 1 1/4 cup
|Calories 129||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 23g||8%|
|Dietary Fiber 7g||27%|
|Vitamin A 7%||Vitamin C 43%|
|Calcium 5%||Iron 11%|
|Vitamin K 6 mcg||Potassium 466 mg|
|Magnesium 51 mg|