Smoky Baked Beans with Pomegranate Molasses

Ingredients

• 2 tablespoons brown sugar 
• 15 ounce black beans rinsed drained canned
• 15 ounce kidney beans rinsed drained canned
• 14.5 ounce canned tomatoes diced drained canned
• 1 tablespoon canola oil 
• 0.5 teaspoon chili powder 
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 0.3 cup catsup 
• 0.8 teaspoon kosher salt 
• 0.5 cup onion finely chopped
• 0.3 teaspoon paprika smoked spanish
• 0.3 cup pomegranate juice 
• 3 tablespoons pomegranate molasses 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 32
2. Heat oil in small skillet over medium heat.
3. Add onion; saut 6 minutes or until tender.
4. Add garlic, and saut 1 minute.
5. Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine.
6. Add beans, stirring until well combined.
7. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray.
8. Bake at 325 for 30 minutes.
9. Let stand 10 minutes.