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?Pecan Pinto Beans with Almond Butter Sauce? This is a creamy and delicious bean dish. My trick to thicken the sauce and make it more creamy is to blend some of the beans. ?Kids are home this week so will have to think of some creative ways to keep them busy. ‘Ketchup,’ a character I created, (yes I still like to play make believe and no I don’t eat ketchup!!), will be making several guest appearances. It baffles me that my grown-up kids love it when I appear as ‘Ketchup.’ (My youngest is 11!)….
???Recipe: (Note: if using dry beans, reserve cooking liquid. For canned beans, reserve liquid.) Cook 1 large roughly chopped onion and 3 sliced garlic cloves in about 1/4 cup vegetable broth until onions have softened, about 10 minutes, adding more broth as needed if too dry. Add 1.5-2 tsp bebere seasoning @frontiercoop (or use 1 tsp ground cumin, 2 tsp dried oregano, 3/4 tsp smoked paprika, 1/4 tsp chipotle powder if you don’t have bebere), and cook another 30 seconds while mixing. Add 1/2 cup broth, 1/2 cup bean cooking liquid (or liquid from canned beans), 1-1/2 tbsp tomato paste and heat another minute. Mix in 1-1/2 tbsp tamari or soy sauce (I prefer low-sodium gluten-free), 1 tsp maple syrup and 1 tsp apple cider vinegar. Transfer to blender and add 1 tbsp almond butter and 1/2 cup cooked pinto beans. Blend until mostly smooth. Return to stove and simmer about 10 minutes for flavors to meld and sauce to thicken a little. Stir in 2 cups cooked pinto beans, 1/2 cup chopped pecans and salt to taste. Serve once warmed through. .
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