 |
Prep Time: 70 Minutes Cook Time: 25 Minutes |
Ready In: 95 Minutes Servings: 8 |
|
If you must be stingy with salt, you're sure to appreciate this flavor-rich bean dish. These beans are well-received by folks who love hot and spicy foods and those with a more conservative palate, too, writes Debra Hogenson of Brewster, Minnesota. It's requested for all our family reunions. Ingredients:
1-2/3 cups dried pinto beans |
1 medium onion, chopped |
1 cup chunky salsa |
1/2 cup packed brown sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/8 to 1/4 teaspoon cayenne pepper |
Directions:
1. Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add onion and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender.
3. Drain beans and place in an ungreased 2-qt. baking dish. Stir in the salsa, brown sugar and seasonings. Cover and bake at 350° for 25 minutes or until heated through. Yield: 8 servings.
|
|