Pinto Beans with Chiles

By JimMac

Ingredients

• 1 pound dried pinto beans
• 5 cups water
• 1 tablespoon vegetable oil
• 1/2 pound salt pork (without rind), cut into 1-inch pieces
• 1 can (8 ounce size) tomato sauce
• 1 medium onion, chopped
• 3 tablespoons chopped canned chilies
• 1 1/2 teaspoon garlic salt
• 2 slices Cheddar cheese

Preparation

Step 1

DIRECTIONS:

Heat beans, water and oil to boiling in Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.

Heat beans to boiling; reduce heat. Cover and simmer until beans are tender, about 50 minutes. (Do not boil or beans will burst.)

Heat oven to 300°. Place beans (with liquid) in ungreased 2-quart casserole. Stir in salt pork, tomato sauce, onion, chilies and garlic salt. Bake uncovered, stirring occasion­ally, 1 1/2 hours.

Ten minutes before serving, top with cheese slices. Bake until cheese is melted.