Mexican Baked Beans
Ingredients
- 2 cups pinto beans (soaked for 24 hours)
- 6 ounces tomato paste (156 ml)
- 3 cups water
- 1 tablespoon himalayan salt
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1/2 teaspoon chilli flakes (if you like things real spicy add more)
- 1 tablespoon maple syrup
- 1 tablespoon fancy molasses
- 2 tablespoons apple cider vinegar
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