easy homemade not baked kidney beans
 
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High in fibre, folate, manganese, protein, vitamin B1, iron, potassium, magnesium, lycopene, vitamin C and beta-carotene, manganese, vitamin E and nearly every phytonutrients one can imagine these antioxidant rich Not Baked Kidney Beans will not only keep you full, but you body will benefit greatly resulting in healthy skin and livers!
Author:
Eat for: breakfast, lunch, dinner
Cuisine: dairy free, refined sugar free, gluten free, fructose free, grain free, vegan, nut free
Serves: 8
INGREDIENTS:
  • 800 grams canned kidney beans, drained and rinsed
  • 1⁄2 – 1 cup water
  • 2 tablespoons oil
  • 1 brown onion, finely diced
  • 1 red capsicum, deseeded and fined diced
  • 6 fresh ripe roma tomatoes, roughly chopped
  • 200 gram tomato paste
  • 1 tablespoon maple syrup
  • 1 teaspoon chipotle
  • Himalayan salt and pepper for seasoning
INSTRUCTIONS:
  1. On a low to medium heat, sauté onion and capsicum in oil until the onion is translucent and the capsicum is soft – do not caramalise or colour.
  2. Add the beans and chipotle and stir to combine. Cook for another minute or so.
  3. Add the chopped tomatoes, tomato paste, maple syrup, water to the pot and season.
  4. Cook for 20–25 minutes until the tomatoes has reduced to a thick sauce.
Recipe by The Unimpossibles at https://www.theunimpossibles.com/not-baked-kidney-beans/