×1
3
Serves
6
Servings
In a small bowl combine tomato paste, balsamic vinegar, molasses, liquid smoke and water and stir to combine well. Add beans, carefully mix so you don’t want to squash the beans and set aside.
Heat a pan over medium heat and dry sauté the onions until they are translucent and beginning to brown just a little bit. If they stick add just a touch of water/stock. Add garlic, oregano, cumin, chili powder and Table Tasty/salt stir to combine, adding a bit more water if necessary to stop sticking. Turn heat down if necessary.
Add bean mixture and stir well. The mixture should be a little bit liquid-y at this point. Taste the mixture at this point and adjust the seasonings if you like. Now bring the whole thing to a low boil, stirring once in a while to make sure nothing is sticking.
Once it has come to a low boil, turn the heat to medium-low or low, cover with a lid and let it cook for 10-15 minutes, stirring occasionally. Now remove the lid and stir again. If there is still more liquid than you like, cook uncovered until the extra liquid has evaporated and the beans are the consistency you like.
Option: Make it spicier by adding more chili powder, some chipotle powder, and/or the jalapeno seeds.