Ingredients
Scale
- 1 48 oz jar Randall Pinto Beans, not drained
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp dried oregano
- 1 dried bay leaf
- 1 tbsp chipotle chili powder
- 2 tsp fresh ground pepper
- 1 tbsp brown sugar
- 1/2 jalapeno pepper, seeded but not chopped
- molasses for garnish
Instructions
- In a dutch oven over high heat, toast cumin and coriander seeds until fragrant. Remove the seeds from the dutch oven and crush to release their oils and set aside.
- Heat the olive oil over medium heat until shimmering then add the garlic and sauté until golden brown, being careful not to let the garlic burn.
- Add tomato paste and cook for 5 minutes or until the oil begins to separate from the tomato garlic mixture, stirring frequently. You might have to add small amounts of water, a tablespoon at a time to prevent scorching.
- Add the beans jalapeño half and brown sugar and bring the mixture to a boil. Reduce heat to simmer and cook for an additional 1/2 hour or longer, stirring the beans occasionally. If you feel the beans are becoming too thick, just cover the pot and continue to cook over the lowest possible heat.
- Garnish with molasses just before serving.