1 lb Dried pinto beans
3 Onions - 2 chopped, 1 thinly sliced
2 large Green peppers, coarsely chopped
2 Cloves garlic, mashed
2 tbsp Peanut oil
3 tbsp Prepared mustard
2 tbsp Chili powder
Salt
8 oz Can tomato sauce
1/4 cup Chili sauce
1/2 cup Cider vinegar
1/4 cup Raw vinegar
1 dash Hot pepper sauce
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1. Soak and cook beans. Drain, reserving 2 cups of the broth.
2. Cook chopped onions, green peppers, and garlic in peanut oil until onions are lightly browned. Add remaining ingredients, except sliced onion, and including beans and broth.
3. Pour into a large, oiled casserole. Place the slices of onion evenly over the top and bake 45-60 minutes in 350 degree oven. Serves 6-8.
A good brown bread and cole slaw accompany this dish very well.
Source: Bean Banquets From Boston to Bombay
From The Cookie Lady's Files Posted by: COOKIE-LADY [Cookie]
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