Ingredients Jump to Instructions ↓

  1. 1/2 lb Dried Pinto Beans

  2. 1/2 c Chopped Smoked Ham

  3. 1 c Chopped Onion

  4. 8 oz Can Passata (sieved tinned -tomatoes)

  5. 4 oz Can diced Green Chillies

  6. 1/4 c Packed Brown Sugar

  7. 1 t Chilli Powder

  8. 1/2 ts Salt

  9. 1/2 ts 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

Instructions Jump to Ingredients ↑

  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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