2 tablespoons Olive Cart Chipotle Avocado Oil
4 tablespoons Olive Cart Smokehouse Balsamic
½ teaspoon Olive Cart Hickory Smoked Salt
1(15 oz) red pinto beans (or beans of choice), drained and rinsed.
Directions:
Mix oil, balsamic and salt in glass jar, shake well until emulsified. Pour over beans and heat in crockpot until warm. Great for a sauce over cocktail weiners or meatballs.
