Tangy Bean Casserole

(makes two)

3 cups dry pinto beans

ONE
1 tsp olive oil
2 onions, minced

TWO
2 tsp salt, or to taste
1 tbsp chili powder
2 tsp cumin
1 1/2 tsp dry mustard

THREE
8 garlic cloves, minced or pressed

FOUR
7 tbsp apple cider vinegar
3 1/2 tbsp molasses
black pepper, to taste
red pepper flakes, to taste
3 tart apples, chopped
4 ripe tomatoes, chopped

Cook the beans until tender (about 1 1/2 hrs or 10 minutes in a pressure cooker). Drain any excess liquid (you can save it to make soup). While the beans cook, saute the onions, covered, over low heat, until translucent. Add the ingredients in TWO and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook for another 5 minutes. Combine the beans, onions, and the ingredients in FOUR in a baking pan and cover with foil. Bake at 350 for 1 hour.

Original from Moosewood