Tangy Baked Beans

Adpated from the Moosewood Cookbook.

Serves four. Bit of frying then bakes for an hour.

Ingredients

3 cups dry pinto beans
4 cups chopped onions
1 tart apple (orig. 3)
4 ripe tomatoes, chopped

Spices

salt
chili powder
cumin
mustard seeds (orig. dry mustard)
garlic
cider vinegar
maple syrup and/or brown sugar
molasses
dry white wine (optional)
red pepper flakes

Instructions

Pressure cook the 3 cups of pinto beans until tender. Drain them.

Fry the onions on medium heat for 8-10 minutes, together with:

1.5 tsp salt
1 Tbsp chili powder
2 tsp cumin
1.5 tsp mustard seeds

Add 6-8 cloves of garlic and continue frying for another 5 minutes.

Put everything in a baking dish, and add the rest of the ingredients:

1 chopped apple
4 ripe tomatoes

And add the spices:

2 Tbsp oil
2 Tbsp cider vinegar
4 Tbsp maple syrup (or some brown sugar)
3-4 Tbsp molasses
6 Tbsp dry white wine (optional)
red pepper flakes (to taste).

Cover tightly with foil and bake for 1 hour.