Approximately one pound of dried pinto beans, cooked* (substitute 3-4 14.5 oz. cans of sodium-free pinto beans)
One small onion, chopped (1/4” dice)
Four cloves garlic, minced
14.5 oz. can, diced tomatoes
2 dates, pit removed
2 TBSP, Local Spicery Bayou Barbecue
1 TBSP cider vinegar
- Cook yam for 5 minutes in a microwave until very soft. Remove peel, and put in blender with tomato, dates, Bayou Barbecue, and Cider vinegar. Run blender on medium speed until thoroughly blended, and dates/yam are fully integrated with the rest of the sauce (no chunks).
- In a medium sauce pan, sauté onions and garlic until soft and starting to turn translucent. Add contents of blender, and cook over medium heat until bubbles start to form. Reduce heat and simmer. Add beans.
- Simmer for 15 minutes, or pour into baking dish, cover with foil and place in 350-degree oven for 30 minutes.
- Beans can be soaked overnight in 6 cups of water. Add one onion coarsely chopped, two strips of Kombu, and one Bay Leaf. Cook for 15 minutes in an instant Pot, releasing the steam when done.