Please note that all articles written by Kyle. J. Norton are for information and education only, please consult with your doctor or related field specialist before applying.
" Let Food Be Your Medicine, Let Medicine Be Your Food" Hippocrates (460-377 BC)
1 1/2 teaspoons minced chipotle pepper in adobo sauce, (optional)
Salt & freshly ground pepper, to taste
2 15-ounce cans pinto beans, rinsed
1 green bell pepper, seeded and diced
1 small red onion, diced
Place tomatoes in a medium saucepan and cover with water. Bring to a simmer. Reduce heat to low and simmer until softened, about 10 minutes. Drain and place in a blender with garlic, molasses, vinegar, oil, mustard and chipotle, if using. Puree until smooth, stopping to scrape down sides once or twice. Season with salt and pepper.
Combine beans, bell pepper and onion in a large bowl. Toss with dressing. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
Per serving: 248 calories; 3 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 48 g carbohydrates; 8 g protein; 8 g fiber; 481 mg sodium; 816 mg potassium.