Sweet and sour baked pinto beans

Sweet and sour baked pinto beans

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a truly warming, heartfelt dish to enjoy on cold winter nights. Cook it slowly it to create an amazing depth of flavour. If you like, substitute kidney or borlotti beans for the pinto beans.

Ingredients

Quantity Ingredient
1 cup dried pinto beans, soaked overnight in enough water to cover with a 3 cm piece of kombu
1 onion, diced
1 carrot, sliced on the diagonal
1 teaspoon sea salt
2 tablespoons brown rice vinegar
2 teaspoons grain mustard
2 tablespoons rice syrup
1/4 cup bonito flakes, (optional)
1/2 cup oregano or basil leaves, roughly chopped

Method

  1. Drain the pinto beans and kombu and add to a heavy-based saucepan with the onion, carrot and 2 cups water. Bring to the boil, then reduce the heat to low and simmer for 10 minutes, skimming the surface to remove any scum. Cover and continue to simmer for 40 minutes, or until the beans are nearly soft.
  2. Preheat the oven to 180°C. Add the sea salt, vinegar, mustard and rice syrup to the pan and stir together to combine. Pour the mixture into a 2 litre casserole dish, cover, and bake in the oven for 20 minutes, or until the beans and vegetables are soft. Stir through the bonito flakes and herbs and serve over rice or baked polenta.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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