Charro Beans (vg, Gf) Recipe

Sides

1. 1

   Preparation

   Preheat oven to 375°F (190°C). Lightly oil a baking dish or an ovenproof skillet that can go from stove to oven.

2. 2

   Sauté aromatics

   In a large ovenproof skillet, heat olive oil over medium heat. Add diced onion, minced jalapeño, and minced garlic. Sauté until the onion is translucent and fragrant, about 5-7 minutes.

3. 3

   Bloom spices

   Stir in tomato paste, smoked paprika, cumin, and chili powder. Cook for 1-2 minutes to bloom the spices and deepen the flavor.

4. 4

   Build the sauce

   Add crushed tomatoes, vegetable broth, gluten-free BBQ sauce, maple syrup, and salt. Bring to a gentle simmer and cook for 5 minutes to meld flavors.

5. 5

   Add beans

   Fold in the cooked pinto beans. Simmer for an additional 5-7 minutes, allowing the beans to heat through and absorb the sauce.

6. 6

   Optional smoky note

   If using liquid smoke, stir in 1/2 teaspoon now for extra smokiness.

7. 7

   Bake

   Transfer the bean mixture to the prepared baking dish (or keep in the ovenproof skillet). Bake in the preheated oven for 25-30 minutes, until bubbling and slightly thickened.

8. 8

   Finish and serve

   Remove from oven. Stir in the chopped cilantro and, if desired, sprinkle remaining cilantro on top. Taste and adjust salt if needed. Serve hot as a side.