Ingredients
1-2/3 cups dried pinto beans1 medium onion, chopped1 cup chunky salsa1/2 cup packed brown sugar1/2 teaspoon garlic powder1/2 teaspoon ground cumin1/4 teaspoon dried oregano1/8 to 1/4 teaspoon cayenne pepper
Preparation
Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add onion and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer until beans are tender, 60-70 minutes.
Preheat oven to 350°. Drain beans and place in an ungreased 2-qt. baking dish. Stir in salsa, brown sugar and seasonings. Bake, covered, until heated through, 25-30 minutes minutes.
