Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 pound dried pinto beans, picked through

  3. pinch baking soda

  4. 2 quarts vegetable broth or water

  5. 2 tbsp. olive oil

  6. 2 medium onions, peeled and thinly sliced

  7. 1 clove garlic, peeled and crushed

  8. 1/2 cup canned chopped tomatoes

  9. 1/3 cup maple syrup

  10. 2 tbsp. cider vinegar

  11. 1 tbsp. chopped Italian parsley leaves

  12. 1/2 tsp. dried sage

  13. 1 bay leaf

  14. 3/4 tsp. salt

  15. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Rinse beans well. Place in a large bowl along with baking soda and water to cover. Cover and let beans soak overnight at room temperature.

  2. Drain and rinse soaked beans. Place beans in a large saucepan and add broth or water. Heat to a boil. Reduce heat to medium high, cover and cook beans about 20 minutes until starting to split. Preheat oven to 350 degrees. Heat olive oil in a Dutch oven. Add onions and garlic and cook about 10 minutes until tender and browned, stirring frequently. Add chopped tomatoes, maple syrup, cider vinegar, parsley, sage, bay leaf, salt and pepper and bring to a boil. Add the beans with their cooking liquid and return to a boil. Cover and bake about 4 hours until beans are tender and sauce is thick. Discard bay leaf and serve.


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