The added ingredients in these beans goes wonderfully with a good haystack! We also love a bowl served with squash and onion Blachindas, potato salad, sweet potatoes, baked potatoes, boiled potatoes, — do I see a potato theme here? These beans are the kind of prepared foods I keep in the freezer for a busy day. Add one BIG salad and you have yourself a meal!
A favorite Sunday lunch is a “haystack” where we take the Pinto beans, serve them over a big helping of Basmati brown rice or quinoa with millet and top with a large salad! This one had Romaine, Red leaf lettuce, cucumber, red pepper, green onion, minced cilantro, diced avocado, sliced cherry tomatoes, sliced black olives and salsa, too. This is one tasty lunch.
For that finishing touch, just add your favorite dressing.
We prefer our beans well done with tender skins, but if this is not your style, you could skip the soaking and cook them immediately after sorting and rinsing.
2 cups pinto beans
2 1/2 cups water
8 oz. tomato sauce
2 cups finely diced yellow onion
1/2 cup finely diced red pepper
2 tbsp coconut aminos*
2 tbsp date syrup**
1 tbsp lemon juice
1 tbsp honey or sweetener of your choice
1 tbsp Chick-Like Seasoning
1 tbsp nutritional yeast flakes
1 tbsp Bakon Hickory Smoke Seasoning***
1 ¼ tsp salt
1/2 tsp onion granules or powder
1/2 tsp garlic granules or powder
*Do not replace with soy sauce; this is sweeter and has less sodium.
**This is available in health food sections. A minimally refined sweetener with a bit of molasses bend (in my opinion); you could possibly replace with molasses which would be sweeter. We get it for a very reasonable price at Grocery Outlet.
***This is a powder, do not replace with liquid smoke, it will not be the same.