Baked Mexican Beans
12 ounces Randall Pinto Beans, drained and rinsed
1 teaspoon salt (omit if beans are salted)
1 large onion, chopped
1 large clove garlic, chopped
3 tablespoons chopped canned green chilies, including some jalapeños if desired
1/2 teaspoon dry mustard
1 teaspoon chili powder
1 tablespoon molasses or honey
2 tablespoons cider vinegar
1/2 cup tomato juice, purée, mashed canned pulp, or diluted tomato paste
Preheat oven to 300 to 350 degrees.
Combine all ingredients in a 1 quart casserole. Cover and bake for 30 minutes. Uncover and bake 30 minutes longer, or until Randall Beans are very tender and surrounded by a rich gravy.
Serves 4.