Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.
1 tablespoon canola oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/3 cup ketchup
1/4 cup pomegranate juice
2 tablespoons brown sugar
3 tablespoons pomegranate molasses
3/4 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked Spanish paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
How to Make It
Preheat oven to 325°.
Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.
Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.
I would put this in the "has potential" category. It wasn't bad though. I found the pom. molasses (which I use in various things) to give too much "tang" and wish I'd used half the amount. I had to add more brown sugar and some butter and bourbon to mellow out the flavor. Also, I baked these beans about an hour. They do need that to allow everything to merge together.