For a spicy kick: ⅛ teaspoon or more cayenneoptional
115-ounce or 425 grams can of tomato puree
3tablespoonsof brown sugar
1 ½tablespoonsof white wine vinegar
1teaspoonof soy sauce
215-ounce or 425 grams cans of white beans, drained and rinsed
Salt and pepperto taste
Prepare for awesomeness.
Preheat your oven to 350 degrees F (180 degrees C). In a saucepan over medium-high heat, heat the oil and fry the onion and garlic until both are somewhat translucent and soft.
Add in the chili powder and cayenne (if you are using it) and cook for a few minutes. Add the tomato puree, brown sugar, molasses, white wine vinegar, and soy sauce, and bring to a low boil. Once boiling, add salt and black pepper to taste.
Let simmer for about 10 minutes, then add the beans and simmer for an additional 10 minutes.
Put the mixture into a casserole dish and bake for 15 minutes.
Let stand for about 5 minutes before serving, and garnish it with sliced green onion or parsley. Allow it to cool for further thickening.
In this recipe, we use canned beans. They are so convenient and affordable and reduce the cooking time significantly, but if you would like to save more money, you can always go the extra mile and buy dry beans to cook from scratch.