Oven-baked speckled beans in a frying pan

Ingredients:

• 2 x 14 oz cans pinto beans, rinsed
• 4 cups strawberries (about 450 g), hulled
• 4 tsp vegetable oil
• 0.5 cups ketchup
• 1/4 cup strawberry jam
• 1/4 cup balsamic vinegar
• 2 tablespoons raw molasses
• 2 tablespoons soy sauce
• 2 teaspoons Dijon mustard
• 1 canned chipotle pepper in adobo sauce, chopped
• 1 clove of garlic, grated
• 0.5 cup onion, finely diced
• 0.5 cup red bell pepper, finely diced
• 1 tbsp chopped fresh parsley, for serving

Preparation:

1. Strawberry BBQ sauce

   
   Preheat a charcoal or gas grill to medium-high heat. Thread the strawberries onto skewers and brush with 2 teaspoons of vegetable oil. Grill until lightly charred on all sides, about 1.5 minutes.
2. Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, strawberry jam, balsamic vinegar, molasses, soy sauce, mustard, chipotle pepper, and garlic. Cook over medium heat until the strawberries begin to burst, about 15 minutes.
3. Preheat oven to 150°C.
4. Using an immersion blender, blend the strawberry mixture until smooth. Continue cooking until the sauce has reduced by one-third, about 15 minutes.
5. In a medium enameled cast iron skillet or non-reactive Dutch oven, heat the remaining 2 teaspoons of vegetable oil. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the pinto beans and 1.5 cups of strawberry barbecue sauce (reserve the rest for another use). Place the skillet in the oven and bake until the sauce thickens, about 25 minutes.
6. Transfer the bean dip to a serving bowl and sprinkle with parsley. Serve with flatbreads.