Recipes/Baked Black Beans

From the Rebar cookbook:

 1L black beans, soaked overnight (4 cups)
 1/2 bunch cilantro, coarsely chopped
 15ml cumin seeds (1 tbsp)
 30ml pure chile powder (2 tbsp)
 15ml dried oregano (1 tbsp)
 6 garlic cloves, peeled and chopped
 1 yellow onion, chopped
 15ml salt (1 tbsp)
 30 ml pureed chipotle (2 tbsp) - or other hot sauce
 120ml brown sugar, well packed (1/2 cup)
 200ml canned tomato paste (1 can - 5 1/2 ounces)
 80ml red wine vinegar (1/3 cups)

combine the beans, cilantro, cumin, chile powder, oregano,garlic and onion in an oven safe pot and cover with water by 2cm. Bring to a boil, reduce heat and simmer until beans are tender - at least an hour. add more water as necessary. Add 2 tsp sale in the final 15 minutes of cooking.

pre-heat oven to 175C (350fF). Stir remaining ingredients into the pot, then place pot in oven, over a foil-lined baking tray to catch any drips. bake an hour covered, then uncover and check consistency. If too runny, let it bake uncovered, checking consistency every 15 minutes and remove from oven when the consistency is right.