These Vegetarian Prairie Beans Work Great as a Side or Main Dish

Prairie Beans



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



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.




Reprinted with permission from Farmstand Favorites: Maple Syrup. ISBN: 978-1-57826-369-1 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.