3 Cups dry pinto beans, soaked overnight
4 Cups chopped onions
2 Tbsp Extra-Virgin Olive Oil
2 tsp Kosher Salt
1 Tbsp Chile Powder
2 tsp Ground Cumin
1-1/2 tsp Ground Mustard
8 cloves fresh garlic, minced
6 – 8 Tbsp White Balsamic Vinegar (to taste)
3 – 4 Tbsp molasses or brown sugar (to taste)
Freshly-ground Black Pepper
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 1 minute, then lower heat and simmer, with the pan partially covered with the lid, for about 90 min. 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 saute over medium heat, about 5 min. Add salt, chile powder, cumin and dry mustard, and continue to simmer, about 10 min more. Add minced garlic, and continue to saute for another 5 – 8 min.
Add sauteed, 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 350F oven, covered with a lid (or foil) for 1 hour.
All but the last step (bake in 350F oven) can be prepared the day before. Refrigerate after preparing beans, but let mixture come to room temp before putting into the oven.