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• 3 15-ounce cans of pinto beans
• 1/4 cup ketchup
• 1/4 cup molasses
• 3 tablespoons apple cider vinegar
• 1 1/2 teaspoons dry mustard powder
• 1/4 teaspoon Tabasco sauce, or to taste
• 1/4 teaspoon freshly ground black pepper
• A pinch of smoked Spanish paprika

1. Put the beans, with their liquid, in a pot. In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well.
2. Bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Season with salt if needed.

From http://wednesdaychef.typepad.com/the_wednesday_chef/2007/02/melissa_clarks_.html