Ingredients

• 1/2  pound dry pinto beans (1-1/4 cups)
• 1/2  cup chopped smoked ham or salt pork
• 1  cup chopped onion
• 1  8-ounce can tomato sauce
• 1  4-ounce can diced green chilies
• 1/4  cup packed brown sugar
• 1 to 1-1/2  teaspoons chili powder
• 1/2  teaspoon salt
• 1/2  teaspoon dry mustard

Directions

1. Rinse beans. In a large saucepan combine beans and 4 cups water. Bring to boiling; 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 in a covered bowl.)

2. Drain and rinse beans. In the same pan combine beans and 4 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.

3. In a 1-quart casserole combine the beans, ham, and onion. Stir together 1/2 cup of the bean liquid, the tomato sauce, green chilies, brown sugar, chili powder, salt, and mustard. Stir into bean mixture. Bake, covered, in a 325 degree F oven about 1 hour. Uncover and bake about 45 minutes more or to desired consistency, stirring occasionally. Makes 6 side-dish servings.