Ingredients
2 cups pinto beans, soaked overnight
1 tsp. salt
2 Tbs. vegetable oil
1 large onion, chopped
1 1/2 tsp. chili powder
1 clove garlic, minced
1 cup tomatoes, chopped
1/2 tsp ground cumin
1 cup water or cooking liquid
Preparation
Cook beans for 1 1/2 - 2 hours. (I actually used canned beans.) until tender with enough water to keep covered. Drain. Heat oil in skillet, add onions and sauté gently for 1 minute. Add remaining ingredients, simmer for 1 hour.
