| 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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