Step 1

To start the sauce, place the following ingredients into a blender: water, tomato paste, dates, balsamic vinegar, mustard, chili powder, and smoked paprika. Set the blender of ingredients aside and we’ll return to it in step 4.

Step 2

Preheat the oven to 300°F, and set aside an 8x8-inch baking pan (or other shape of pan that holds 2 quarts; no pan preparation is needed).

Step 3

Place 1 tablespoon of water in a soup pot on medium-high heat. Once the water starts to sputter, add the onion, and cook while stirring for about 5 to 8 minutes, until softened, adding a little water as needed. Stir in the garlic during the last minute.

Step 4

Blend the sauce ingredients until smooth. Pour this into the pot of onions and garlic, along with the drained beans, and stir well.

Step 5

Spoon into your pan, and bake uncovered for 50 minutes. Serve hot. This will keep for 4 to 5 days refrigerated (the sauce will have thickened, so stir in a little water upon reheating; freezes well).