OMG! This was so good and so easy. And can be quick, too, if you have a pressure cooker. The BBQbean recipe came from the Thug Kitchen. I didn’t bother to make Baked Spanish Rice. I had roasted kabocha pumpkin and steamed sweet potato that I incorporated here. An awesome recipe. A can of chipotle pepper in adobo sauce is used, which is kind of cheating, but hey, it’s a secret that everybody knows.
Ingredients for BBQ Bean:
1/2 yellow onion
3 Tbsp tomato paste
1/2 head of garlic
4 chipotle peppers and 1 Tbsp sauce (or 5 Tbsp chipotle sauce)
1/4 cup water or vegetable broth
2 Tbsp orange juice
2 Tbsp brown sugar
1 Tbsp molasses
1 tsp tamari
3 cups cooked pinto beans
Ingredients to make a plate:
1 cup cooked brown rice/serving
1/4 cup salsa (tomato salsa/grilled peach salsa/mango salsa)/serving
1 or more of following;
3 slices of roasted pumpkin or squash
1/2 roasted or steamed sweet potato (sliced)
a few leaves kale (stems removed, and steamed for 1 minute)
- Chop onion roughly. Peel and crash garlic cloves. Put all of BBQ beans ingredients except beans in a blender or a food processor, and run it until the sauce becomes smooth.
- Heat the sauce in a medium pan until it becomes bubbly. Add cooked pinto beans. Cook additional 5-10 minutes.
- Pile each ingredient on a plate. Enjoy!