Smoked BBQ pinto beans in sauce, cooked in a pot in a rich sauce of spices, tomato paste, mustard and coconut sugar. A healthier version of this classic dish!


  • 3 cups < span class ="wprm-recipe-ingredient-name">dried pinto beans* (soaked in cold water overnight, or at least 6 hours)
  • 1 Tablespoon Olive oil (if necessary avoid oil, under water)< /li>
  • 1 1/2 < span class="wprm-recipe-ingredient-unit">cups Chopped white or yellow onion
  • 1 < span class="wprm-recipe-ingredients-unit">small red peppers, chopped< /li>
  • 2 Cups Vegetable Stock ( or store bought // we prefer the Imagine brand, not Trader Joe’s)
  • Water (enough to cover 1″ beans)
  • 2 soup spicy yellow or brown mustard
  • 1/ 2 cup tomato paste (more to taste)
  • 1 /3 cup Coconut Sugar (more or less to taste // or under maple syrup or stevia)
  • < li class="wprm-recipe-ingredient" style="list- style-type: disc;">1/4 tsp sea salt and black pepper each (more to taste)

  • 1-2 Soup Chili powder* (adapt to preferred spice level)
  • 1-2 tsp Liquid smoke (adds a smoky flavor that usually comes from bacon)
  • 1 cac hot sauce (optional // we love Tapa tio)< /li>


  • Place the pinto beans in a large saucepan and cover with cold water (at least a few inches above the beans as they will expand). Soak at room temperature for at least 6 hours or overnight*.Once the beans are soaked, drain and set aside.
  • < div class ="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">Heat your large saucepan over medium-high heat. Once hot, add oil (or water), diced onions, and peppers. Sauté 3 to 4 minutes, stirring frequently, or until onion is soft and translucent.
  • Next, add the drained beans and vegetable stock and cover with water about an inch deep, as the beans will swell as they cook. Bring to a boil. Then reduce the heat to low or medium-low so it is simmering but not boiling. Cook uncovered for 1 hour or until beans are tender.
  • Once the beans are tender and cooked through, add the remaining condiments: mustard, tomato paste, coconut sugar, salt, pepper, chili powder, liquid smoke, and hot sauce (optional). Stir to coat and cook on low for an additional 10-15 minutes to allow the flavors to blend.
  • Flavour and adjust seasonings as needed by adding more salt to taste, chili powder or hot sauce for spiciness, coconut sugar for sweetness, mustard for acidity, or tomato paste for depth of flavor. You really want them seasoned, so don’t be shy!
  • Your beans are now ready to enjoy! Store leftovers, tightly sealed, in the refrigerator for up to 5 days. Lasts 1 month in the freezer (often longer).
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