Name: Peppered pinto beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Cuisine: American
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

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Peppered pinto beans

Peppered pinto beans

Cassie Best

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Serves 10

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal127
fat3g

low
saturates2g
carbs16g
sugars5g
fibre4g
protein6g
salt0.6g

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.

Recipe from Good Food magazine, August 2016

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A star rating of 5 out of 5.2 ratings

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