Spicy Baked Black Beans with Vegetables

A couple weeks ago my amazing friend Stephanie visited Philadelphia so we of course had to incorporate a Festive-Friday (or two) into our weekend of adventures. We turned to pinterest one night and decided upon Spicy Baked Black Beans with Vegetables. Our version didn't turn out exactly how the photos lead us to believe it would but it was still pretty tasty despite missing a step somewhere.

Needed:
2 large cans of black beans
2 cups vegetables, diced (frozen artichoke hearts, chopped carrots, broccoli, red bell pepper and sliced potatoes)
1/2 c water
Seasonings: Salt/Pepper, Cumin, Red Pepper Flakes, minced Garlic, Worcestershire Sauce

Perhaps we weren't supposed to drain/rinse the beans. Or maybe we needed to add more sauces (Blackstrap Molasses or Maple Syrup) to prevent the vegetables from drying out.

We did, however, add ample amount of Worcestershire Sauce (a new favorite sauce) but it never seemed to get as saucy (or spicy) as the we had hoped.

Luckily we were already making Corn Risotto (substitute with vegetable stock) as a side dish by the time we realized the Spicy Baked Black Bean recipe was falling short of our expectations. Oh well, you live and you learn.