1 (15 oz.) can organic pinto beans
1/2 c. reserved liquid from can
1/2 onion, finely chopped
1/4 c. chutney (less if very hot)
3/4 tsp. dry mustard
1/4 c. honey
Salt and pepper to taste
1/4 c. plain yogurt

In small bowl, dissolve the mustard in the bean liquid (1/2 C). Add finely chopped onion and minced chutney, salt and pepper. Put beans in casserole. Stir in mixture to beans and pour honey evenly over top. Cover and bake at 325°F for 1 hour or longer until browned. Remove cover and bake. Serve with yogurt.