Homemade,BBQ Baked Pinto Beans - Oil & Salt FREE!
These homemade BBQ beans are a great topping for a baked potato, pasta, rice or as a side dish to take to a BBQ in the Summer.
Equipment
- Oven proof braising pan
- Chopping board
- Chopping knife
- Non stick frying pan
Ingredients
- 2.5 cups dried pinto beans Other creamy beans such as canellinni, butterbean, chickpeas or Navy beans also work well.
- 2 large white onions
- 4 400g cans chopped tomatoes
- 3 tablespoons tomato paste
- 1.5 cups hot water
- 4 tsp coconut sugar
- 2 tablespoons vegetable bouillon
- 2 tablespoons BBQ spice blend
- 2-3 tsp paprika
- 5 cloves garlic OR 3 tsp roasted garlic powder
- 2 tsp black pepper
Instructions
- Soak your pinto beans in cold water over night or according to packet instructions. Boil without salt until soft. This may take quite a while, even a couple of hours, depending on the beans. Alternatively, cook in your pressure cooker for 35 minutes. Make sure your beans are fully softened before using.
- Pre heat your oven to 180 C (360 F).
- Add your pinto beans to a large, braising or oven proof pan. You can also cook these beans on the stove top in a good, non stick pan but you will be able to adjust cooking time to around 20 minutes only. However, cooking slowly in the oven will intensify the flavours more.
- Thinly slice and fry your onions in a non stick pan with a little hot water added when needed to caramelise. Try to get a good colour on them for flavour and keep adding more splashes of water as you go until completely softened and golden. You do not need to add oil in this process and in fact, they caramelise better without oil. Add your garlic and fry for a further few minutes.
- Meanwhile, get some hot, filtered water on to boil.
- Add your onions, water and all other ingredients to your pinto beans and mix well. Before putting into the oven be sure to check your flavours to see if you have the right level of sweetness and BBQ. You want these to taste like authentic BBQ beans. Add more seasonings if required!
- Oven cook slowly for around 1 hour until everything is bubbling and delicious. Serve with a baked potato, on toast, with brown rice or as a side dish.