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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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365 Ways to Cook Vegetarian Ingredients:
16 ounces dried pinto beans |
2 tablespoons olive oil |
2 medium onions, chopped |
1 (28 ounce) can diced tomatoes |
1 (12 ounce) can beer |
3/4 cup molasses |
2 garlic cloves, minced |
1 cup mesquite flavored barbecue sauce |
2 tablespoons soy sauce |
1 cup vegetable broth or 1 cup chicken broth |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, soak beans overnight in enough water to cover by 2 inches. The next day, drain beans.
2. In a large soup pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until golden, 3-5 minutes.
3. Increase heat to medium high. Add beans, tomatoes, beer, molasses, garlic, barbecue sauce, soy sauce, broth and pepper. Stir to blend. Bring to a boil and cook, stirring occasionally, 4-5 minutes.
4. Reduce heat to medium low. Cover and simmer until beans are tender, 2 to 2 1/2 hours. If liquid evaporates during last hour of cooking, add a little water.
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