Ingredients
Scale
- 1 cup Ketchup
- ¼ cup Dark brown sugar
- 3 tablespoons Molasses (unsulphured)
- ¼ cup Distilled white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- ¼ teaspoon Chili powder
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- 1 teaspoon Dry ground mustard
- ½ teaspoon Cayenne pepper (optional)
- 1 tablespoon Tomato paste
- 1 tablespoon Olive oil
- 1 cup Chopped onion (about ½-inch pieces)
- 1 cup Chopped bell peppers (any color)
- 1 (15.5-ounce) can Black beans (drained and rinsed)
- 1 (15.5-ounce) can Pinto beans (drained and rinsed)
- Salt to taste
- Pepper to taste
Instructions
- Whisk together the ketchup, dark brown sugar, molasses, vinegar, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, dry mustard, and cayenne pepper in a small bowl; set aside.
- Heat olive oil in a medium to large skillet over medium heat. Add chopped onions and bell peppers, and sauté for about 3 to 4 minutes until softened.
- Stir in the sauce and beans, mixing well to combine all ingredients.
- Increase heat to bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
Notes
Adjust cayenne pepper to taste for desired heat level. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg