Achiote Beans Recado

Ingredients

• 0.5 tablespoon agave nectar (or other sweetener)
• 0.3 teaspoon allspice 
• 2 tablespoons achiote seeds (see note above)
• 1 teaspoon peppercorns black
• 1 pinch ground pepper to taste (or )
• 1 teaspoon cumin seeds 
• 3 cloves garlic minced
• 6 servings juice of lime fresh
• 45 ounce pinto beans mixed rinsed drained canned
• 0.5 tablespoon blackstrap molasses (or other sweetener)
• 1  onion chopped
• 0.5 cup orange juice 
• 1 teaspoon oregano (or)
• 0.5  bell pepper diced red
• 1 teaspoon salt to taste (or )
• 2 small serrano chiles minced (or other small, medium-hot)
• 3 tablespoons tomato paste 
• 0.5 cup water 

Equipment

• sauce pan
• pot

Directions

1. Put the annatto seeds, cumin seeds, peppercorns, and cloves into a coffee grinder or spice mill and grind to a powder.
2. Add the allspice, mix well, and set aside. In a large saucepan, sauté the onion the onion until it is beginning to brown.
3. Add the two types of peppers and garlic and stir for another minute. Measure out 1 and 1/2 tablespoons of the seasoning and add it to the pot. Cook, stirring constantly, for 30 seconds and then stir in all remaining ingredients except lime juice. Cover, turn the heat to its lowest setting, and cook for about an hour and a half. Check and stir periodically (every 15 minutes or so), making sure that the beans are not sticking and that there is enough liquid in the pot; if not, add a little water. By the end of cooking, the beans should be moist but still thick enough to sit on a tortilla without running off.
4. Remove from the heat, and just before serving add a squeeze of fresh lime juice and extra salt or red pepper to taste.