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. :)
- 2 cups dried pinto beans or 2 cups dried cranberry beans or 2 cups dried great northern beans, soaked overnight
- 1⁄4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons molasses
- 2 teaspoons chipotle chiles in adobo, minced
- 1⁄3 cup olive oil
- 3⁄4 cup red onion, very thinly sliced
- 2 granny smith apples, diced
- 1⁄4 cup minced fresh parsley
- Drain beans and place in a stockpot.
- Cover with 2-3 inches of lightly salted water and bring to a boil.
- Reduce to a simmer and cook for 1-2 hours, depending on size and type of beans.
- Remove from heat and drain any excess water.
- Spread in a shallow dish and refrigerate until cool.
- Combine vinegar, mustard, molasses and chipotle in a mixing bowl. Gradually whisk in oil.
- Combine beans, onion, apples and parsley in a large bowl.
- Add dressing; toss to coat. Adjust seasoning to taste. Refrigerate until ready to serve.