Ranch Beans

2 lg. cans pinto beans, undrained
1 6 oz. can tomato paste
1/2 cup chopped onion
1 garlic clove, minced
2 Tbs. chili powder
2 tsp. crushed red pepper flakes
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. dried marjoram
1/4 cup molasses

With a tiny bit of oil, saute onion, over 12 to 14 charcoals. Reduce heat to 9 charcoals. Add remaining ingredients. Cover with lid and place 16 charcoals on top. Simmer for 45 to 60 minutes. Serve