INGREDIENTS
2 28 ounce cans
Beans, baked
2
Chipotle chiles
1 tbsp
Garlic
1/2 cup
Shallots
1/2 cup
Tomato puree
1/4 cup
Honey
2 tbsp
Molasses
1 tbsp
Worcestershire sauce
1/4 tsp
Salt
1 tbsp
Canola oil
1/4 cup
Cider vinegar
1
Cooking spray
1 tbsp
Cumin, ground