Nice to have but not necessary
- a strainer for rinsing and draining the beans.
- a garlic press (if not, mince the garlic with a sharp knife)
Preheat oven to 350F/175C.
3 cans (19 oz/540 mL) pinto beans
2 Tbsp/30 mL olive oil
2 large onions, chopped
1 Tbsp/15 mL chili powder
2 tsp/10 mL cumin
1 tsp/5 mL salt
6 cloves garlic, crushed
1/3 cup/75 mL cider vinegar
3 Tbsp/45 mL molasses
2 cups/500 mL mild Cheddar cheese, grated
3 tart apples, cut into chunks
1 can (28 oz/796 mL) diced tomatoes, drained
Drain and rinse the beans.
Put them into a large bowl.
Heat the olive oil in a skillet.
Add the onion, chili powder, cumin and salt.
Sauté for 10 minutes, or until the onions are soft.
Add the garlic.
Sauté for 5 minutes more.
Add the sauté to the bowl of beans.
Add the cider vinegar, molasses, cheese, apples and tomatoes to the bowl.
Transfer to a large baking pan.
Bake for one hour.
- Use another mild cheese - like Monterey Jack, or marble cheese - in place of the Cheddar. Or use a medium or sharp Cheddar.
- Use another vinegar (like white vinegar or wine vinegar) instead of cider vinegar.
- Use fresh tomatoes instead of canned. You'll need about 3 cups/750 mL.
- Use whole canned tomatoes and dice them yourself.
Ideas for making this recipe your own
- Experiment with another variety of beans - or a mixture. How about romano beans, white kidney beans and black beans?
- Try using another sweetener in place of the molasses. How about honey, or maple syrup?
- To dice whole canned tomatoes, drain off the liquid and use kitchen shears to cut the tomatoes right in the can.
Serve this dish with