Prairie Beans
Ingredients:
1 cup dried pinto beans
Water, to cover
2 tablespoons diced onions
1/2 cup chopped fresh tomatoes
1/2 cup diced canned tomatoes with liquid
1/2 cup diced fresh or canned chilies
2 tablespoons pure maple syrup
2 teaspoons chili powder
1/2 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons chopped fresh parsley
Directions:
Rinse pinto beans with cold water. Place in a bowl, cover with cold water, and allow to soak for at least 8 hours. Drain beans and place in a large pot. Cover with water and bring to a fast boil. Reduce heat, and allow beans to simmer until tender, about 50-60 minutes. Drain beans and save the cooking liquid. Place beans in a refrigerator and allow to cool. Preheat oven to 350°F. In a small bowl, combine half the cooking liquid (about 1 cup) with onions, tomatoes, chilies, maple syrup, chili powder, mustard, cumin, oregano, and parsley. Mix into the cooling beans. Pour bean mixture into a baking dish. Cover and bake for 1 hour or until bubbly.
