Preheat oven to 350° F. Empty the cans of pinto beans and liquid in a casserole dish. Dissolve cornstarch in a small bowl with 2 tablespoons of water and add to the beans. Add the remaining ingredients, stir well and cover. Bake for 90 minutes or until the sauce thickens. Stir every half hour. Remove from oven and let cool at least 5 minutes before serving. Serves 6 to 8 as a side dish.

6 servings, each 337 calories:   10% from fat (2.6 g),  70% from carbohydrates (42.6 g),  20% from protein (11.8 g).  Sodium 638 mg,  Fiber 4 g.

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©2000 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org