Mexican Baked Beans

Ingredients

• 2 cups pinto beans (soaked for 24 hours)
• 6 ounces tomato paste (156 ml)
• 3 cups water
• 1 tablespoon himalayan salt
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1/2 teaspoon chilli flakes (if you like things real spicy add more)
• 1 tablespoon maple syrup
• 1 tablespoon fancy molasses
• 2 tablespoons apple cider vinegar