1 pound dried pinto beans
5 cups (or more) water
1 chopped onion
6 garlic cloves, chopped
1 bay leaf
3/4 cup catsup
1/3 cup packed dark brown sugar
2 tbsp yellow mustard (or more)
1 1/2 tbsp chili powder
2 tbsp Worcestershire sauce
1 tbsp paprika
1 tsp Tabasco sauce
1 1/2 tsp dried thyme
Sort and wash pinto beans. Place in a large heavy pot; cover with water and let soak overnight. Drain beans.
In the same pot, add the beans, 5 cups water, onion, garlic and bay leaf. Bring to a boil, and continue boiling gently until beans are just tender, about 55 minutes.
Stir in remaining ingredients and simmer until beans are very tender and the flavors blend, about 30 minutes. Add more water if needed. Season to taste with salt and pepper.
Can be made a day ahead. Serve with brown rice.
2002. Good.