This baked bean recipe is a staple at our place, we make it at least once a month and then freeze the leftovers.  

A food switch that works for us...a few years ago we ate hamburger meat a little too much (umm I mean a lot too much) the saturated fat was not doing us any good.  These beans have been the perfect healthy alternative to this old habit.

Top 3 reasons why we love cooking with pinto beans, they are a source of...

• iron
• protein
• fiber (fiber contributes to healthy digestion, controls blood sugar levels and helps lower the risk of heart disease)

We use these beans all kinds of ways...

• on their own as the protein portion of a meal
• in cute little slider bean joes  (its a play on sloppy joes)
• as a nacho dip (mash up with the back of a fork) add some fresh cilantro, yum!

What You Need

• 2 cups pinto beans (soaked for 24 hours)
• 1 can tomato paste (156 ml / 6oz)
• 3 cups water
• 1/2 tablespoon Himalayan salt (or sea salt)
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1/2 teaspoon chilli flakes (if you like things real spicy add more)
• 2 - 3 tablespoon 100% pure maple syrup
• 1 tablespoon fancy molasses
• 2 tablespoons apple cider vinegar     

What To Do

(1) Soak the pinto beans for 24 hours or overnight and rinse a couple of times during the soaking.

(2) Throw everything in the slow cooker and give it a good stir.  

(3) Cook at low for 10 hours or on high for 5 hours.

Let’s Get Healthy Together

Get in the kitchen and give this recipe a try.

Enjoy

Let us know how it turns out for you.  Write us a comment or post a picture on instagram and tag us @saltsole, we wanna see it.

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