Cowboy beans

Ingredients:

1 lb. dried pinto beans, rinsed and soaked overnight
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 jalapeno pepper, seeded and minced (optional)
3 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup molasses
2 tbsp. apple cider vinegar
2 tbsp. brown sugar
1/4 cup ketchup
1 tbsp. yellow mustard

Instructions:

In a large pot, sauté the onion, garlic, bell pepper, and jalapeno pepper (if using) in a bit of oil until softened.

Drain the soaked beans and add them to the pot.

Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.

Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.

In a separate bowl, whisk together the molasses, apple cider vinegar, brown sugar, ketchup, and yellow mustard.

Pour the molasses mixture into the pot and stir to combine.

Simmer for an additional 30 minutes to allow the flavors to meld together.

Serve hot with your favorite toppings, such as shredded cheese, chopped cilantro, and diced avocado