Ingredients
1 pound dried pinto beans1/4 cup cider vinegar1/4 cup vegetable oil1/4 cup ketchup1/4 cup packed brown sugar1 tablespoon Dijon mustard1 tablespoon Worcestershire sauce2 teaspoons chili powder3/4 teaspoon ground cumin1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon hot pepper sauce1 can (15-1/4 ounces) whole kernel corn, drained1 medium sweet red pepper, chopped1 medium green pepper, chopped1 medium onion, chopped2 cups tortilla chips, coarsely crushed, divided
Preparation
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.
