Peppered pinto beans

This Southern side is simple to make and uses everyday store cupboard ingredients to make a low fat peppery addition to any barbecue

  • Prep:5 mins
    Cook:15 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 127
  • fat 3g
  • saturates 2g
  • carbs 16g
  • sugars 5g
  • fibre 4g
  • protein 6g
  • salt 0.6g


  • 1 tbsp plain flour
  • 30g butter
  • 300ml beef stock
  • 50ml cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 2 tsp dark muscovado sugar
  • 2 bay leaves
  • 1 tsp black peppercorns, crushed
  • 3 x 400g cans pinto beans


  1. Heat the flour and butter in a large frying pan, mixing to make a roux. Keep cooking until it’s biscuity brown, stirring continuously. Add the stock, vinegar, Worcestershire sauce, honey, sugar, bay and pepper, then season with salt. Bring to the boil, bubble for 2-3 mins, then add the beans and cook for 10 mins more. Can be made 1-2 days ahead; store in the fridge and reheat before serving.

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