There wasn't enough sauce so I made another batch and mixed in. Will be good for the reheat on Sunday INGREDIENTS • 2 cups dried pinto beans (AF) • 8 cups water • 1/2 cup ketchup • 3/4 cup maple syrup • 1/4 cup brown sugar • 2 teaspoons Worcestershire sauce • 1 teaspoon salt • 1/4 teaspoon ground black pepper • 1/4 teaspoon chili powder • 2 small onion, chopped (AF) DIRECTIONS 1. Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. 2. Place the beans in a large saucepan with 8 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour. 3. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside. 4. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch. 5. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

(Crappy white balance I know, still getting the hang of the new camera) I was going to make stuffed peppers with a spoonbread/corn/bean/tomato filling, but I had not thought about how my lovely organic misshapen peppers would not be the easiest peppers to stuff. So, the spoonbread pie was born instead. Spoonbread Pie 1 small onion, diced 2 red bell peppers, chopped 3 corn cobs, corn kernels cut off, or about 1.5 cups corn 15 oz can pinto beans, rinsed 6 plum tomatoes, diced olive oil salt cumin mexican oregano Preheat oven to 375 degrees F. Heat oil in a pan. Once it's heated, add onions and bell peppers, and salt. Fry for a while, until the vegetables are softened. Add spices, and cook for a few minutes. Add beans and tomatoes and corn. Spoonbread topping (Joy of Cooking spoonbread recipe) 3/4 cup cornmeal (I used corn grits/polenta) 1/4 cup all purpose flour 1 tsp salt 1 tsp baking powder 1 cup milk 1 egg 2 green onions, chopped Mix together dry and wet ingredients separately, then combine. If you've cooked the vegetables in a large enough, oven safe pan, you can just pour the spoonbread batter over the vegetables. If not, transfer the vegetables to a baking dish, and pour the spoonbread batter on top. I used a 12 inch cast iron pan (the 10 inch seemed a little too small, but might have worked). Top the pie with chopped green onions. Bake for about 40 minutes at 375F, or until spoonbread is cooked through and browned a little on top.