Pantry Bean Bake with Rum and Brown Sugar

Adapted from “Dishing Up Maine” by Brooke Dojny (Storey Publishing, $19.95).

1 tablespoon olive oil

1 large onion, chopped

3 garlic cloves, minced

1 tablespoon dry mustard

2-3 teaspoons chili powder

2 teaspoons ground cumin

1 can (8 ounces) tomato sauce

1/4 cup packed brown sugar

1/4 cup dark rum or bourbon

4 cans (14 1/2 ounces each) pinto beans; drained

2 cups water, plus more if necessary

3 tablespoons cider vinegar

Salt and freshly ground black pepper

4 strips bacon, fried and drained

Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the onions and cook over medium heat, stirring occasionally, until they begin to soften, about 4 minutes. Add the garlic, mustard, chili powder and cumin and cook, stirring, for 1 minute. Add the tomato sauce, brown sugar and rum and bring to a boil, stirring. Transfer to a 3-quart baking dish or ovenproof casserole dish, add the beans and stir in the water. Cover.

Bake for 30 minutes. Uncover, stir and continue to bake until the sauce is reduced and somewhat syrupy, 45 to 50 minutes. If the beans have absorbed all the liquid, thin with a bit more water.

They should remain slightly soupy. Stir in the vinegar and season with salt and pepper to taste. Top with reserved bacon. (The casserole can be baked several hours ahead. Reheat until bubbly.) Makes 6 servings.

<em>Per serving: 327 calories; 4 g fat (0.4 g saturated fat; 11 percent calories from fat); 57 g carbohydrates; 10 mg cholesterol; 853 mg sodium; 14 g protein; 12 g fiber.