1/2   lb           Dried Pinto Beans
     1/2   c            Chopped Smoked Ham
   1       c            Chopped Onion
   8       oz           Can Passata (sieved tinned
                        -tomatoes)
   4       oz           Can diced Green Chillies
     1/4   c            Packed Brown Sugar
   1       t            Chilli Powder
     1/2   ts           Salt
     1/2   ts           Dry mustard
  Rinse beans. In a large saucepan combine beans and 4
  cups water. Bring to the boil; reduce heat, simmer for
  2 minutes. Remove from heat. Cover and let stand for 1
  hour. (or, skip boiling the water and soak beans
  overnight.)
  drain and rinse beans. In the same pan combine beans
  and 4 cups fresh water. Bring to the boil; reduce
  heat. cover and simmer for about 75 minutes or until
  beans are tender, stirring occasionally. drain beans,
  reserving liquid. In a 2-pint casserole, combine
  beans, ham and onion. stir together half a cup of the
  bean liquid, passata, chilli peppers, brown sugar,
  chilli powder, salt and mustard. Stir into bean
  mixture, bake, covered, in a 160C/325F/Gas Mark 3 oven
  for about an hour. Uncover and bake for about 45
  minutes or more to desired consistency.
  Source: Sunday Mirror Magazine