Servings: Makes about 22 cups; Total Time: 1 hour
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2, 15-oz cans pinto beans, drained & rinsed
- 1, 15-oz can great northern beans, drained & rinsed
- ½ cup low-sodium tomato sauce
- 1 - 1 ½ cups low-sodium vegetable broth
- ¼ cup dark brown or coconut sugar
- 1 tablespoon brown or spicy mustard
- 1-2 tablespoons chili powder
- 1-2 tablespoons smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1-2 teaspoons hot sauce (optional)
- Heat a large pot or dutch oven over medium heat and add oil. Once hot, add onion and pepper. Stir and cook 5-8 minutes until onion is translucent. Note: The longer onions are sauteed, the more they will caramelize.
- Add pinto and great northern beans and stir to mix with onions and peppers.
- Add all remaining ingredients starting with the smaller quantities (i.e. 1 cup of broth). Stir until well combined.
- Increase heat to medium-high and bring to a boil. Reduce to a simmer and adjust liquid and seasonings to preference (additional liquid will make the beans more "saucy").
- Continue to simmer allowing liquid to thicken for about 40-50 minutes.
- Serve while warm as a side dish or hearty snack. Allow leftovers to completely cool, then store in an air-tight container in the refrigerator for 4-5 days or in the freezer for 1-2 months.
Beans, beans the magical fruit! Beans are a great source of fiber, plant-based protein, vitamins, and minerals. Eating a variety of beans throughout the week helps you meet the recommended daily fiber intake (25 grams/day for women, 38 grams/day for men). Fiber helps support healthy digestion and gut health, promotes satiety, and can lower cholesterol.