- 3 C. Dry Pinto Beans, Soaked Overnight
- 4 C. Chopped Onions
- 2 Tbsp. Extra-Virgin Olive Oil, Unflavored
- 2 tsp. Kosher Salt
- 1 Tbsp. Chile Powder, Medium
- 2 tsp. Cumin, Ground
- 1½ tsp. Mustard, Yellow Ground
- 8 Cloves Fresh Garlic, Minced
- 6-8 Tbsp. White Balsamic Vinegar (To Taste)
- 3-4 Tbsp. Molasses or Brown Sugar (To Taste)
- Black Pepper, Fine Ground
- 3 Tart Apples, Diced
- 4 Ripe Tomatoes, Chopped
- Put pre-soaked pinto beans in a big, heavy kettle and with just enough water to cover the beans. Bring to a boil for one minute, then lower heat and simmer, with the pan partially covered with the lid, for about 90 minutes. Replenish the water level as needed to keep beans covered. When beans are cooked, remove from heat and drain.
- Combine olive oil and onions in a skillet and sauté over medium heat, about 5 minutes. Add salt, chile powder, cumin and dry mustard, and continue to simmer, about 10 minutes more. Add minced garlic, and continue to sauté for another 5 – 8 minutes.
- Add sautéed, spiced onions and garlic to the drained, cooked beans in a big, oven-safe dish, casserole, or pot. Add remaining ingredients (apples, molasses, vinegar, tomatoes, etc.), and gently stir to just combine.
- Bake beans in 350°F oven, covered with a lid (or foil) for one hour.
- To make ahead, complete the first three steps above, then refrigerate. Let mixture come to room temperature, then place in 350°F oven and bake as directed.
Have you made this recipe? Share your experience with us in the comments below.