Peppered pinto beans

Prep: 5 mins Cook: 15 mins

Easy

Serves 10

This Southern side is simple to make and uses everyday store cupboard ingredients to make a low fat peppery addition to any barbecue

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal127
  • fat3g
  • saturates2g
  • carbs16g
  • sugars5g
  • fibre4g
  • protein6g
  • salt0.6g
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Ingredients

  • 1 tbsp plain flour
  • 30g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300ml beef stock
  • 50ml cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tsp dark muscovado sugar
  • 2 bay leaves
  • 1 tsp black peppercorns, crushed
  • 3 x 400g cans pinto beans

Method

  1. Heat the flour and butter in a large frying pan, mixing to make a roux. Keep cooking until it’s biscuity brown, stirring continuously. Add the stock, vinegar, Worcestershire sauce, honey, sugar, bay and pepper, then season with salt. Bring to the boil, bubble for 2-3 mins, then add the beans and cook for 10 mins more. Can be made 1-2 days ahead; store in the fridge and reheat before serving.

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