2 cups Casserole Pinto Beans
1 (8 oz) can pineapple chunks packed in juice
1 teaspoon cornstarch
1 tablespoon soy sauce
2 tablespoons vinegar
¼ cup sugar
2 drops Tabasco sauce
½ medium green pepper, cut in 1″ x 1/4″ strips
Slightly undercook the pinto beans. They will continue to cook while baking in the sauce.
Prepare pinto beans. Drain, reserving cooking liquid. Preheat oven to 275° F (135° C). Drain pineapple, reserving juice. Add reserved cooking liquid to juice to make ¾ cup. Stir cornstarch in juice mixture. In a small saucepan, combine juice mixture, soy sauce, vinegar, sugar, and Tabasco sauce. Stir constantly over medium heat until sauce boils. Remove from heat. Combine beans and green pepper strips and drained pineapple in a 1 quart casserole with a cover. Pour sauce over. Stir gently. Cover and bake 1 hour. Makes 4 servings.
by Robbie Sorenson, Tucson, Arizona