Stewed Pinto Beans (Gluten and Dairy Free)

Perhaps this is more of a winter meal but today is a rainy day and I felt like something hearty and warm.  This is a simple easy recipe and can feed many.  I soaked my pinto beans from dry beans but you can use canned ones as well.  Depending on how much of a "sauce" you want with your beans you can always adjust the amount of water.  I made this in a crock pot but it can also be done on the stove or in the oven.

Ingredients

• 6 cups cooked pinto beans (3 cans of pinto beans)
• 2 cups pureed tomato
• 1 cup water (adjust depending on desired amout of sauce)
• 2 diced carrots cooked until soft
• 1 diced onion
• 1/2 tablespoon olive oil
• 2 cloves garlic
• 1 cup water
• 2 bay leaves
• 1 teaspoons smoked paprika
• 1 teaspoon coriander
• 1/4 teaspoon chipotle or to taste
• 1 teaspoon thyme
• 1 tablespoon maple syrup (optional)
• sea salt and pepper to taste

Directions

1. In a frying pan heat and add diced onion.  Cook onion until very soft about 5-10 minutes.  Add garlic and cook another 2 minutes.
2. Add diced carrot into a pan with water and cook until soft.
3. Puree the carrots with the water.
4. Add all ingredients into a crock pot and cook on low for 4-6 hours.
5. Remove bay leafs.  Serve over brown rice if desired.