Arthritis-Friendly Barbecued Beans 

Low-calorie, nutrient-dense pinto beans have anti-inflammatory properties, are packed with disease-fighting antioxidants and have even been found to help people with diabetes (about half of whom also have arthritis) manage their blood sugar.  This rich-tasting, yet vegetarian take on classic barbecued beans will nourish you with a variety of healthy ingredients. “They’re a great source of fiber, iron and protein, and low in calories and fat,” says recipe developer Lia Huber, founder and CEO of nourishnetwork.com.

To make this recipe you will need a large pot or pressure cooker, a skillet or sauté pan, a slow cooker and a sharp knife for dicing. 

Nutrition information (per serving)*: Total Fat (5.7g); Carbohydrates (47g); Sodium (42mg); Sugar (6g); Fiber (11g); Cholesterol (0mg); Protein (15g) 

2 cups pinto beans, soaked 

1 bay leaf 

3 sprigs of thyme 

2 Tbsp. canola oil 

1 onion, diced 

1 serrano pepper, diced 

3 cloves garlic, minced 

1 small can diced tomatoes 

2 Tbsp. tomato paste 

1 Tbsp. molasses 

1 Tbsp. cider vinegar  

1 tsp. dry mustard 

Salt, to taste 

• Soaking dried beans pulls out some of the sugars that cause gas and helps the beans cook more evenly. Soak beans overnight or try the quick-soak methods below.  
• Sort through 2 cups of beans and place them in a pressure cooker. Cover with 2 inches of water, secure the lid and bring to high pressure for 2 minutes. Let pressure release and then drain the beans.  
• Or, on the stovetop, bring 2 cups of dried beans covered with water up to a boil for 2 minutes, then turn off the heat and leave the beans covered for 1 hour. 

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.