Recipes

Preheat oven to 325 F. In a large bowl, combine oats, almonds, coconut, and pecans. Blend the cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in a medium saucepan. Bring it to a boil, and continue whisking until the sugar dissolves. Pour the hot syrup over the oat mixture and stir until well blended.

Spray a baking sheet with nonstick spray. Spread the oat mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Sprinkle cranberries on top of granola, and stir with metal spatula to mix cranberries in. Bake until granola is golden and starting to dry out, stirring occasionally, about 10-12 minutes more. Cool completely on baking sheet. Will keep in an airtight container at room temperature up to 1 week.

Rinse well 3 to 4 cups of pinto beans. Soak overnight.

Drain and rinse again in the morning.

Fill a pan with enough fresh water to cover the beans. Cover pan and bring water in pot to a boil. Turn down to a simmer immediately.

Simmer beans for 3 to 5 hours. Stir often. During the last 2 hours, add the onions and garlic.
One half hour before serving, add 1 can tomato sauce (optional).
Add salt and pepper to taste.