- 3 19-oz cans black beans (about 5 cups), drained and rinsed
- 1 tbsp oil sub veggie broth if oil-free
- 2 small onions, finely diced
- 3-4 cloves garlic, minced
- 2 chipotle peppers in adobo, minced
- 3 tbsp fancy molasses
- 2 tbsp maple syrup
- ¼ cup tomato paste
- 1 tbsp apple cider vinegar
- 2 tbsp vegan Worcestershire sauce sub balsamic vinegar, use only 1 tbsp
- 1¼ cups vegetable broth or water
- 1 tbsp dry mustard
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¾ tsp salt, or to taste
- black pepper, to taste
- chopped green onions, optional garnish
Preheat your oven to 350°F (175°C). Heat the oil in a large oven-safe sauté pan or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, until softened and translucent.Stir in the minced garlic and cook for another 30–60 seconds, until fragrant. Add the chipotle peppers, molasses, maple syrup, tomato paste, apple cider vinegar, vegan Worcestershire sauce, vegetable broth, dry mustard, oregano, smoked paprika, cumin, and salt.Stir everything together until the tomato paste and molasses are well incorporated into the liquid. Add the drained and rinsed black beans and stir until they're coated in that gorgeous smoky sauce. Cover the pot with a lid or foil and transfer it to the oven. Bake for 45 minutes. Remove the lid or foil and continue baking for another 20–30 minutes, until the sauce has thickened and the edges are bubbling.Keep an eye on the beans during the uncovered stage. You're looking for a thick, glossy sauce with a few caramelized bits around the edges, not a dried-out pot of beans. Carefully remove the beans from the oven and let them rest for about 10 minutes. The sauce will thicken a little more as it cools.Finish with chopped green onions or fresh herbs, then serve warm. Enjoy!
