Heat a teaspoon of oil in a small saucepan. Add the sliced shallot and a pinch of salt and fry gently under soft, about 4-5 minutes. Add the spices and stir to combine.
1 teaspoon olive oil, 1 large shallot, 1 teaspoon smoked paprika, ½ teaspoon oregano, ¼ teaspoon cumin, ¼ teaspoon chipotle chilli flakes
Pour in the beans and stir to coat in the spices. Add the tomato sauce (passata), ketchup, maple syrup, molasses, vinegar, Worcestershire sauce, mustard, salt and pepper and stir well to combine. Cook over a medium heat for 5 minutes until the sauce has reduced a little and all of the flavours have melded.
1 14 ounce can pinto beans, 1 cup passata, 1 tablespoon tomato ketchup, 1 tablespoon maple syrup, ½ teaspoon molasses, 1 teaspoon balsamic vinegar, 2 teaspoons worcestershire sauce, ¼ teaspoon dijon mustard, ¼ teaspoon ground black pepper, ¼ teaspoon kosher salt