The dry heat of an oven works magic on beans. When beans are baked covered, as in Baked Beans, you get plump, creamy, individual beans coated in a rich sauce. Bake uncovered, as in Baked Pinto Beans, Enchilada Style (page 469), and you wind up with crunchy crust surrounding tender beans and vegetables; add cheese and you get yet another layer of flavor and texture.
Many of these recipes can be prepared and assembled in their baking dish in advance; cover well with plastic or foil and refrigerate until you’re ready, then let them come to room temperature before baking.