Colorado Cowboy Beans
Makes 6 side-dish servings
1/2 pound dry pinto beans (1-1/4 cups)
1/2 cup chopped smoked ham or salt pork
1 cup chopped onion
1 8-ounce can tomato sauce
1 4-ounce can diced green chiles
1/4 cup packed brown sugar
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
Rinse beans. In a large saucepan combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered bowl.)
Drain and rinse beans. In the same pan combine beans and 4 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.
In a 1-quart casserole combine the beans, ham, and onion. Stir together 1/2 cup of the bean liquid, the tomato sauce, green chiles, brown sugar, chili powder, salt, and mustard. Stir into bean mixture. Bake, covered, in a 325 degree F oven about 1 hour. Uncover and bake about 45 minutes more or to desired consistency, stirring occasionally.