Ingredients Jump to Instructions ↓

  1. 1 pound dried pinto beans

  2. 1/4 cup cider vinegar

  3. 1/4 cup vegetable oil

  4. 1/4 cup ketchup

  5. 1/4 cup packed brown sugar

  6. 1 tablespoon Dijon mustard

  7. 1 tablespoon Worcestershire sauce

  8. 2 teaspoons chili powder

  9. 3/4 teaspoon ground cumin

  10. 1 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 1/4 teaspoon hot pepper sauce

  13. 1 can (15-1/4 ounces) whole kernel corn, drained

  14. 1 medium sweet red pepper, chopped

  15. 1 medium green pepper, chopped

  16. 1 medium onion, chopped

  17. 2 cups tortilla chips, coarsely crushed, divided

Instructions Jump to Ingredients ↑

  1. Place beans in a Dutch oven or soup kettle; 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. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips. Yield: 14 servings.


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