| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 1/2 | lb | Dried Pinto Beans |
| 1/2 | c | Chopped Smoked Ham |
| 1 | c | Chopped Onion |
| 8 | oz | Can Passata (sieved tinned tomatoes) |
| 4 | oz | Can diced Green Chillies |
| 1/4 | c | Packed Brown Sugar |
| 1 | ts | Chilli Powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
INSTRUCTIONS
Rinse beans. In a large saucepan combine beans and 4 cups water. Bring to the boil; reduce heat, simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (or, skip boiling the water and soak beans overnight.) drain and rinse beans. In the same pan combine beans and 4 cups fresh water. Bring to the boil; reduce heat. cover and simmer for about 75 minutes or until beans are tender, stirring occasionally. drain beans, reserving liquid. In a 2-pint casserole, combine beans, ham and onion. stir together half a cup of the bean liquid, passata, chilli peppers, brown sugar, chilli powder, salt and mustard. Stir into bean mixture, bake, covered, in a 160C/325F/Gas Mark 3 oven for about an hour. Uncover and bake for about 45 minutes or more to desired consistency. Source: Sunday Mirror Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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