2 cups dried pinto beans
3 large cloves garlic, minced or pressed
1 teaspoon dried Italian herb seasoning mix (or 1/2 teaspoon EACH dried basil leaves, dried oregano leaves, and dried thyme leaves)
1 teaspoon crushed dried hot red chilies
1 large (1/2 lb) onion, chopped
1/3 to 1/2 cup apricot jam
3 cups hot cooked rice
Thinly sliced green onions, including tops
Here is a nice fatfree recipe from the current issue of Sunset:
Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover with water. Bring to a boil on high heat. Remove from heat, cover,and let stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic, Italian seasoning, chilies, and chopped onion.
Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 1 1/2 hours. Stir occasionally. After 1 hour, mix jam into beans.
If cooked beans are soupier than you like, boil uncovered, stirring often, until they reach the consistency you want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and sprinkle both with sliced green onions. Add salt to taste.