These Smoky Spiced Beans are super flavorful, full of fiber, and deliciously versatile for breakfast, lunch, and dinner! And they’re part of my brand new course: Plant-Based Meals All Week! Next-Level Batch Cooking for Breakfast, Lunch and Dinner. I created this class to help you expand your batch cooking repertoire with deliciously satisfying meals to enjoy all week long – and it’s available now through my website for the first time.
In this one-hour cooking class – divided into three separate videos – we’ll take breakfast, lunch, and dinner to the next level – with Smoky Spiced Beans, comforting Mashed Potatoes (Pressure Cooked), Oven-Roasted Ratatouille, Tempeh Bean Burgers, Red Lentil and Black Bean Soup, Brown Rice and Black Rice, Purple Magic Baked Steel Cut Oats, Perfect Cheese Sauce, Vegan Buttermilk Ranch Dressing, Salads In Jars, and No-Bake Mocha Fudge Bars. Full color PDF with all recipes included! If you like the idea of using your time in the kitchen efficiently (and with lots of meals to show for about an hour hands-on) this class is for you!
To purchase my newest class, Plant-Based Meals All Week! Next-Level Batch Cooking for Breakfast, Lunch and Dinner, just CLICK HERE.
And please take a peek at my Batch Cooking for Healthy Weight Loss class too – created to help you utilize batch cooking principles to easily trim unwanted calories, happily and comfortably – without sacrificing an ounce of flavor! For more details, just CLICK HERE.
Honestly, the recipes you’ll watch me demonstrate in each of these classes are the very same recipes I batch prep in my own kitchen, week after week. I know you’ll love them too!
And now, plenty more about these beans…
I recently demonstrated this recipe on Chef AJ’s show (see below) and shared how I like to use these simple beans in at least 5 different ways.
For breakfast, Smoky Spiced Beans over an Ezekiel toasted English muffin could not be easier. Next, serve these beans over a baked sweet potato, for breakfast, lunch, or dinner.
As an appetizer, just make this one of the layers in a healthy Seven-Layer dip! Spread a layer of Smoky Spiced Beans in a glass dish. Top with unsweetened nondairy yogurt, then salsa, avocado, red cabbage, yellow bell peppers, and cilantro. Serve with crispy oil-free crackers.
And for a lovely and simple lunch or dinner, try these in bean burritos with brown rice and crisp lettuce in whole grain tortillas. Or simply serve Smoky Spiced Beans along with creamy mashed potatoes and steamed broccoli – for a very easy, very satisfying meal.
Enjoy! : )
SMOKY SPICED BEANS
1 Vidalia onion, diced
1 clove garlic, minced
2 14-ounce cans pinto beans, drained and rinsed
1 8-ounce can tomato sauce
1/2 cup water
1 1/2 teaspoons smoked paprika
1 teaspoon chipotle powder
1/2 teaspoon Adobo seasoning
dash of Cajun seasoning
kosher salt, to taste (optional)
pinch of coarsely ground black pepper
Heat a large nonstick sauté pan (like Zavor Noir) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When soft and golden, add garlic and toss in the pan until fragrant or for about 30 seconds.
Stir in beans, tomato sauce, water and seasonings, and bring to a simmer. Cover, and continue simmering until slightly thickened, for about 3 to 5 minutes. Remove from heat, and serve.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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