Ingredients

• 1/2 cup sun-dried tomatoes, (not packed in oil)
• 1 clove garlic
• 1/2 cup molasses
• 2 1/2 tablespoon cider vinegar
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon dry mustard
• 1 1/2 teaspoons minced chipotle pepper in adobo sauce, (optional)
• Salt & freshly ground pepper, to taste
• 2 15-ounce c pinto beans, rinsed
• 1 green bell pepper, seeded and diced
• 1 small red onion, diced

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Cooking Directions

Step 1

Place tomatoes in a medium saucepan and cover with water. Bring to a simmer. Reduce heat to low and simmer until softened, about 10 minutes. Drain and place in a blender with garlic, molasses, vinegar, oil, mustard and chipotle, if using. Puree until smooth, stopping to scrape down sides once or twice. Season with salt and pepper.

Step 2

Combine beans, bell pepper and onion in a large bowl. Toss with dressing. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 2 hours before serving.