Serves 8-10



  • 2 cups dried pinto beans (soaked overnight)
  • Splash of extra virgin olive oil
  • 1 medium red onion, chopped
  • 1⁄4 cup molasses
  • 1 tbsp Dijon mustard
  • 1 tsp crushed red pepper flakes
  • 1 1/2 cans (24 oz) of Out Of The Blue Blueberry
  • Wheat
  • 1⁄2 cup dried berries of choice, loosely chopped
  • 2 cups light vegetable broth
  • 1⁄2 tsp smoked paprika (or more to taste)
  • Salt to taste


Step 1 – Preheat oven to 350F °F

Step 2 – In a large oven-proof casserole, heat the olive oil and sauté the red onion for a minute or so. Stir in the molasses mustard, red pepper flakes, beans, Out Of The Blue Blueberry Wheat, dried berries, and broth. Bring to a simmer, cover, and place in oven for roughly 1 1/2 – 2 hours, or until beans are tender

Step 3 – Every batch of beans is different, and they’ll decide for themselves when they’re done. After an hour or so, (carefully) check every 25 minutes to see how the beans are doing. When the beans are tender remove the pot from the oven. In the off chance they need more liquid during the baking process, add more broth (or water) 1/2 cup at a time. More likely, if the beans finish cooking before the cooking broth really thickens up, pull the pot back up onto the stove top, uncover, and bring the pot to a boil until the liquid has more body – 5 – 10 minutes.

Step 4 – Stir in the smoked paprika and a few big, generous pinches of salt. Wait a minute and then taste

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