Makes 1 1/2 cup.
3/4 c. canned dark-red kidney beans
1/4 c. the bean liquid
3 tbsp. molasses, treacle
3 tbsp. teriyaki sauce
2 tbsp. red wine vinegar
1 tbsp. garlic powder
2 tsp. Five-spice powder
2 tsp. yeast extract
Use a blender or food processor to mix all of the ingredients into a
Place a strainer over a mixing bowl. Pour the pureed ingredients into the strainer, and use the back of a wooden spoon to press them through into the bowl.
Discard any bean skins left in the strainer. Pour the sauce into a jar with a tight fitting lid, and refrigerate.