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Peppered pinto beans

Peppered pinto beans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal127
low infat3g
saturates2g
carbs16g
sugars5g
fibre4g
protein6g
salt0.6g
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Ingredients

  • 1 tbsp plain flour
  • 30g butter
  • 300ml beef stock
  • 50ml cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 2 tsp dark muscovado sugar
  • 2 bay leaves
  • 1 tsp black peppercorns , crushed
  • 3 x 400g cans pinto beans

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2016

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