Cowgirl Baked Beans
These smoky, spiced, sweet and hearty beans are easy to whip up and have the best bold flavor and texture.
- 2 1/2 - 3 cups beans kidney beans, pinto beans, any you'd like
- 1 cup water
- 2 Tbsp tomato paste
- 1 Tbsp corn starch
- 2 tbsp Dijon mustard
- 1 clove garlic chopped
- 4-5 Tbsp coconut sugar
- 1/2 tsp chipotle powder or smoky paprika
- 1 tsp extra virgin olive oil
- 1/8 tsp sea salt or to taste
Rinse the canned beans well, under cool water.
Add all the ingredients - except the beans - to a small sauce pot.
Whisk or stir briskly to combine.
Fold in the beans and turn the heat to medium.
Cook for 3-5 minutes, until the beans thicken and warm. Cover with a lid and reduce heat to low. Simmer for another 2-3 minutes. Keep lid on the pot until ready to serve to keep the beans tender. Tip.. For best flavor: Allow the cooked beans to cool and marinate in the fridge overnight, then reheat to serve.
Calories: 212kcal | Carbohydrates: 40g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 537mg | Fiber: 9g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 4mg