Prep 0 mins
Cook 4 hrs 30 mins
Adapted from and courtesy of 'Recipes from the Root Cellar'. Pinto, red or black beans can replace the kidney beans if you prefer. *Very* easy!
- 2 cups dried kidney beans, soaked overnight and drained (save some of the liquid)
- 6 cups water
- 1 onion, finely minced (use a food processor to mince the onion and garlic together)
- 3 -4 garlic cloves, finely minced
- 1 1⁄2 cups unseasoned tomato sauce (I used a can of organic fire roasted canned tomato sauce)
- 1⁄3 cup dark brown sugar
- 1⁄4 teaspoon spanish smoked paprika (my addition)
- 1⁄3 teaspoon ground cinnamon
- 2 tablespoons minced chipotle chiles in adobo (I substituted 1 tablespoon Tabasco chipotle sauce)
- 2 tablespoons soy sauce
- I soaked the beans the day before in a crock pot. Later in the day I drained the soaking water and replaced with fresh water then cooked the beans overnight on LOW in the crock pot. The next day I drained the beans (saving some of the liquid) and proceeded with the recipe.
- Preheat oven to 300 degrees.
- Dump everything in a lightly oiled casserole dish, cover and bake in a low oven for about 2-3 hours, stirring about once an hour.
- If the beans look like they may be drying out, you can stir in a small amount of leftover bean liquid or some broth.
I cut the recipe in half and used regular paprika. Nice blend of spicy and sweet. Thanks!