Ingredients
2 cups dried pinto beans
8 cups water (for soaking and boiling)
1 medium white onion, finely chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp halal-certified veggie bouillon
1 tbsp granulated sugar
1 tsp smoked paprika
2 tbsp brown sugar
1 tbsp molasses
Instructions
Sort pinto beans, remove debris, cover with 8 cups water, refrigerate for 1 hour
Strain and discard soaking water
In a large pot, sauté onion and garlic in oil until softened
Add tomato paste, veggie bouillon, granulated sugar, smoked paprika, brown sugar, and molasses
Stir in soaked pinto beans and 6 cups fresh water
Bring to a boil, reduce heat to low, simmer uncovered for 2 hours or until beans are tender
Adjust sweetness with additional sugar if needed
Notes
Pinto beans require pre-soaking to reduce cooking time
Halal veggie bouillon is an ideal substitute for meat-based broth
Simmer uncovered for thicker sauce; add water if mixture becomes too thick
Store leftovers in airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 150
- Category: recipes
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 20g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 70g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg