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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 14 |
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I love to cook and try new recipes. I've been collecting cookbooks for years and have picked up some very old cookbooks at estate sales. Ingredients:
1 pound dried pinto beans |
1/4 cup cider vinegar |
1/4 cup vegetable oil |
1/4 cup ketchup |
1/4 cup packed brown sugar |
1 tablespoon dijon mustard |
1 tablespoon worcestershire sauce |
2 teaspoons chili powder |
3/4 teaspoon ground cumin |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
1 medium onion, chopped |
2 cups tortilla chips, coarsely crushed, divided |
Directions:
1. Place beans in a Dutch oven or soup kettle; 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 discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips. Yield: 14 servings.
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