Vindaloo Pinto Beans

Slow-cooked flavor in minutes

Pinto Beans w/ Vindaloo Cooking Sauce


This soulful dish comes together in minutes and tastes like you cooked for hours.


½ Jar of Vindaloo Sauce
2 Cans Pinto Beans
1 Can Crushed Tomatoes
½ Can Coconut milk
Cilantro & Scallions


1. Add a tbsp of oil to the pan or dutch oven over medium high heat, tip in cans of beans. Add spoonfuls of Vindaloo Cooking Sauce until nicely coated, stir to combine and cook until fragrant and starting to sizzle.

2. Add can of tomatoes, coconut milk and simmer over medium heat until beans are tender and sauce thickens (add water if dry). Taste and add salt and pepper if desired. Garnish with handful of chopped scallions and cilantro.

Tips & Suggestions

Add the whole jar of Spicemode for a bolder dish. Mash up beans against the side of the pot to thicken the sauce. Add a tiny bit of sugar to balance to acid in the tomatoes. Use diced tomatoes for a rustic texture. Finish for a couple spoons of coconut milk for an more intense flavor. Serve with lime wedges. Cook in a crockpot.


Minority Owned

Created by the son of Burmese and Indian immigrants.


Full refund if you not happy with the quality or flavor.

Easy to Use

Cook fresh and delicious Indian-inspired meals quickly.

Small Batch

Made from scratch in small batch locally in Chicago.