Food & Drink Magazine

Stewed Pinto Beans (Gluten and Dairy Free)

By Irene Shaver @hhwife
Perhaps this is more of a winter meal but today is a rainy day and I felt like something hearty and warm.  This is a simple easy recipe and can feed many.  I soaked my pinto beans from dry beans but you can use canned ones as well.  Depending on how much of a "sauce" you want with your beans you can always adjust the amount of water.  I made this in a crock pot but it can also be done on the stove or in the oven.
Stewed Pinto Beans (Gluten and Dairy Free)
  • 6 cups cooked pinto beans (3 cans of pinto beans)
  • 2 cups pureed tomato
  • 1 cup water (adjust depending on desired amout of sauce)
  • 2 diced carrots cooked until soft
  • 1 diced onion
  • 1/2 tablespoon olive oil
  • 2 cloves garlic
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoons smoked paprika
  • 1 teaspoon coriander
  • 1/4 teaspoon chipotle or to taste
  • 1 teaspoon thyme
  • 1 tablespoon maple syrup (optional)
  • sea salt and pepper to taste

  1. In a frying pan heat and add diced onion.  Cook onion until very soft about 5-10 minutes.  Add garlic and cook another 2 minutes.
  2. Add diced carrot into a pan with water and cook until soft.
  3. Puree the carrots with the water.
  4. Add all ingredients into a crock pot and cook on low for 4-6 hours.
  5. Remove bay leafs.  Serve over brown rice if desired.

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