2 (15oz.) cans pinto beans, with liquid
2 tbsp. water
2 tsp. cornstarch
1/2 c. ketchup
1/3 c. white vinegar
1/4 c. brown sugar
2 tbsp. diced onion
1 tsp. prepared mustard
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. coarse ground black pepper
1/2 c. shredded pork or cooked sliced bacon

Preheat oven to 350°F. Pour entire contents of the cans of pinto beans into a casserole (with a lid). Dissolve the cornstarch in a small bowl with the 2 Tbsp. water. Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 min. After removing the beans from the oven, let the beans cool for 5 - 10 min. before serving.

Serves 4 - 6.