Ingredients

450g (2 cups) of pinto beans beans (dried)
500ml of boulion
1 onion (diced)
2 tbsp of oil
2-3 cloves of garlic (minced)
2 tbsp of ginger (minced)
2 bay leaves
2 tbsp of tomato paste
1 tbsp apple cider vinegar
2 tbsp of soy sauce
1 tbsp of mustard
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of cumin
1 tbsp of sugar
2 tbsp of brown sugar
.5 tsp of smoked paprika

Steps

Sauteing the aromatics

In a hot skillet add 2 tbsp of oil, add the diced and cook till translucent (but preferably browned), then add the garlic/ginger mixture and the bay leaves. Once everything is fragment add the tomato paste and stir until all is combined, keep stirring as it burns quickly.

Making the sauce

Add the beans, and broth, apple cider vinegar, soy sauce and mustard. Finally add the dried spiced (garlic, onion, cumin, sugar) and mix until combined in the pot with the boulion and let it cook for 10-15 minutes, add more water as is needed.

Baking the beans (180c)

Bake 1 hour at 175 °C / 350 °F covered with foil. Then remove foil and bake 20–30 minutes uncovered, until the top is caramelized and sauce is thickened.