Total Time
20mins
Prep 20 mins
Cook 0 mins

*** Gluten-free and Vegan! *** I got this recipe from a local grocery store, after sampling the finished product. It was delicious, so I came home and made some for myself. I am happy to say that this is one of my new favourite recipes - and it's so easy, too. You can use canned Pinto beans if you want to cut out a few steps, or didn't plan ahead enough to soak beans overnight, and it still turns out great! I also caution spice wimps (like myself!) to start out with a little bit less chipotle pepper, and then add more to taste. Finally, a note to my fellow gluten-free friends: be sure to read the label on the can of chipotle peppers in adobo. The popular "Embasa" brand is NOT gluten-free. the "Empacadora San Marcos" brand *IS* gluten-free. As always, be sure to read the label. :)

Ingredients Nutrition

Directions

  1. Drain beans and place in a stockpot.
  2. Cover with 2-3 inches of lightly salted water and bring to a boil.
  3. Reduce to a simmer and cook for 1-2 hours, depending on size and type of beans.
  4. Remove from heat and drain any excess water.
  5. Spread in a shallow dish and refrigerate until cool.
  6. Combine vinegar, mustard, molasses and chipotle in a mixing bowl. Gradually whisk in oil.
  7. Combine beans, onion, apples and parsley in a large bowl.
  8. Add dressing; toss to coat. Adjust seasoning to taste. Refrigerate until ready to serve.

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