1 pound fresh spinach, sliced
2 cups chopped mushrooms
1/2 cup chopped celery
1 cup chopped green onions
1 cup pinto beans
1 cup crude cooking wine
1 teaspoon white sugar
1 pinch crushed red chile pepper
Slic through spinach leaves and cut into 1 inch pieces. Place mushrooms in a large bowl. Sprinkle with celery, green onions, and diced mushrooms. Transfer mushrooms to a serving dish.
Add pinto beans to spinach mixture. Stir in vinegar, white sugar, chiles, and wine. Transfer vegetable mixture to serving dish. Pour over spinach and mushroom mixture. Repeat with casserole, serving cold.