October 28, 2019

Maple Bourbon Pinto Beans

Sweet and spicy these Maple Bourbon Pinto Beans are a delicious fall meal -- a great way to eat some plant-based protein.

Maple Bourbon Pinto Beans

I can't believe it's almost November. But here we are in the heart of fall. The leaves are beautiful colors and I'm still dreaming about all things PSL (like pie and granola).

I'm looking out my apartment window as I write this and I'm seriously amazed at the beauty of fall. The trees are green and yellow and orange and red. And I'm watching the leaves blow in the air. It makes me want to curl up with a warm mug of tea and eat something steamy and warm. Like these pinto beans!

My recipe for Maple Bourbon Pinto Beans is an adaption from a dish that my mom made a few months ago. The original recipe had a couple ingredients, like oil, that I'd rather not eat. So I made a few tweaks to the recipe (to make it healthier and quicker and more delicious). The dish is incredible.

The flavors of this recipe work together so well. There are so many things going on!

Maple Bourbon Pinto Beans


Pinto Beans: First, we've got the pinto beans, but really they are just the vessel for the intense flavors of the other ingredients.

Onion and Garlic: These ingredients add depth of flavor in most recipes but for this one they are just the base layer. We'll get a nice caramelized flavor from the onion to add to the rest of the flavor profile.

Tomato Sauce: Tomato sauce adds sweetness and liquid, which makes the recipe more of a mixture and less individual ingredients thrown together.

Molasses: A beautiful fall flavor that adds tons of sweetness and that thick, syrupy texture.

Chipotle Chiles + Chili Powder: If you like spice, you will loooooovee this recipe. I added two chiles, some of the chile sauce, and chili powder and WOW is it spicy. Feel free to tone down the spice if you don't want so much. Or add another chile or two for an intense flavor!!

Cumin: There's just something about cumin where it tastes amazing in almost every savory recipe. This one included.

Bourbon: We add a dash of bourbon in before the beans cook and then some more after for that sweet, almost butterscotch-like flavor! You can omit if you do not want alcohol in your recipe.

Maple Syrup: I don't cook with maple syrup a lot because it's a more refined sugar, but I got this incredible bourbon barrel aged maple syrup and it was too good not to put it in this recipe. I added it at the end to balance out the spice from the chiles. If you don't want refined sugar, feel free to sub with date syrup.

Maple Bourbon Pinto Beans Ingredients

These ingredients together create a wonderful flavor profile that is so delicious you'll want to eat the entire recipe in one sitting. (I may or may not have eaten the entire batch by myself in two days.)

These Maple Bourbon Pinto Beans are easy to cook, too!

Maple Bourbon Pinto Beans in pot

How to make Maple Bourbon Pinto Beans

Step 1. Start by chopping the onion and garlic and sautéing them in a pot with some water. Then add the beans, tomato sauce, molasses, chiles, adobo sauce, spices, and bourbon.

Step 2. Let the beans cook on medium low heat for about 40 minutes, until the flavors meld together and the beans are soft.

Step 3. Then, stir in additional bourbon and the maple syrup. Enjoy!

Recipe Prayer

Thank you God for tasty, nourishing food. Let us enjoy this delicious creation. Amen.

Maple Bourbon Pinto Beans

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Maple Bourbon Pinto Beans

Sweet and spicy these Maple Bourbon Pinto Beans are a delicious fall meal -- a great way to eat some plant-based protein.















  • 1 Medium Onion `
  • 3 Cloves Garlic
  • 2 Cans Pinto Beans, drained and rinsed
  • 1 8 Ounce Can Tomato Sauce
  • 1/3 Cup Molasses
  • 2 Chipotle Chiles in Adobo*
  • 1 Tablespoon Adobo Sauce* (from chiles)
  • 1 Teaspoon Chili Powder*
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Salt
  • 4 Tablespoons Bourbon, divided
  • 2 Tablespoons Maple Syrup**


  1. Chop the onions and garlic. In a large pot, saute them in water over medium heat for 5 minutes.
  2. Add in the pinto beans, tomato sauce, molasses, chiles, adobo, spices, and two tablespoons of the bourbon. Stir to combine. Let simmer over medium low heat for 40 minutes, stirring occasionally.
  3. Remove the beans from the heat and stir in the remaining two tablespoons of bourbon and the maple syrup.

Recipe Notes

*Adjust the spice level to your taste.

**If you want to make this recipe completely fruit-sweetened, replace the maple syrup with an equal amount of date syrup.

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography