|½ pounds||Dried Pinto Beans|
|½ cup||Chopped Smoked Ham|
|1 cup||Chopped Onion|
|8 ounces||Can Passata (sieved tinned tomatoes)|
|4 ounces||Can diced Green Chillies|
|¼ cup||Packed Brown Sugar|
|1 teaspoon||Chilli Powder|
|½ teaspoon||Dry mustard|
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
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