BBQ Pinto Beans

I kept hearing all about the Thug Kitchen cookbook, and I decided to take a look for myself. It’s vegan, but wow was I impressed. I still have my library copy, but I just ordered it from Amazon. I have made three recipes from it so far, and I have thoroughly enjoyed all three. The BBQ beans below are from the cookbook, but I made some adjustments. First of all, I de-veganized it by adding hot dogs. I couldn’t help myself. I took one bite and thought, “Wow, these would be good with hotdogs.” I just happened to have organic grass-fed beef hotdogs in the fridge, so what was I to do?  I also used chicken broth in both this and the Spanish rice since I don’t have vegetable stock lying around. These are going to be so good on nachos later in the week. I topped it with Mrs. Renfro’s pomegranate salsa and some avocado.

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  • 1/2 yellow onion, chopped
  • 3 T tomato paste
  • 3 cloves of garlic, minced
  • 4 chipotle peppers in adobe sauce, plus 1T sauce
  • 1/4 cup broth
  • 2 T OJ
  • 2 T light brown sugar
  • 1 T molasses
  • 1 t tamari
  • 2 cans pinto beans
  • 2 hotdogs, broiled and chopped (optional)
  • salsa of your choice
  • avocado (optional)

Throw all the ingredients except the beans in a food processor and run until a smooth sauce forms. Pour into medium saucepan over medium-low heat, fold in beans, and simmer 5-10 minutes.

Serve over Spanish rice and top with salsa and avocado.

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