Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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