- 2 [15-ounce / 425-mL each] cans pinto beans with liquid
- 2 teaspoons [10 mL] cornstarch
- 2 tablespoons [30 mL] cold water
- 1/2 cup [125 mL] ketchup
- 1/3 cup [80 mL] vinegar
- 1/4 cup [60 mL] brown sugar
- 2 tablespoons [30 mL] onion dices
- 1 teaspoon [5 mL] prepared mustard
- 1/2 teaspoon [2.5 mL] chili powder
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL]n coarse ground black pepper
- 1/2 cup [125 mL] Hard Rock CafeŽ shredded pork
|
- Preheat oven to 350°F [180°C].
- Pour pinto beans, with liquid, into a casserole dish with a lid.
- Into a small bowl, dissolve cornstarch into cold water; add to the beans and stir.
- Well mix in ketchup, vinegar, brown sugar, onion dices, prepared mustard, chili powder, salt, coarse ground black pepper and shredded pork.
- Cover casserole dish.
- Bake into preheated oven for approximately 90 minutes, until the sauce thickens, stirring every 30 minutes.
- Remove from the oven and leave beans to cool for 5 to 10 minutes, before serving.
|
