Presoak a clay pot, top and bottom, in water for 15 minutes.
Place all the ingredients for the sauce-except the pinto beans-into a saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer slowly for 20 minutes.
Meanwhile, remove the tops of the peppers and take out the seeds and white pulp.
Mix all the ingredients for the stuffing, and stuff the peppers.
Place the stuffed peppers in the pot, pour the sauce over, and add the pinto beans.
Place the covered pot in a cold oven.
Turn the temperature to 450 degrees.
Cook for 50 to 60 minutes, testing the beans for doneness.
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