3 1/2 c. pinto beans
4-6 bay leaves
2 tbsp. diced garlic, fresh
3 tbsp. olive oil
6 c. liquid (water, beer) (dark beer preferable)
1 1/2 chopped onions
2 tbsp. diced garlic
1 lg. can stewed tomatoes
1 Mexican beer
1 sm. jar salsa (use mild unless you like hot & spicy)
1 1/2 onions
2 tomatoes, chopped
Monterey Jack cheese

Rinse beans. Soak overnight in liquid with bay leaves, 2 tablespoons garlic and olive oil.

Day 2: Beans should be softish. Pour soaking liquid into separate container.

Add to the beans - onion, 2 tablespoons garlic, beer, salsa and enough soaking liquid to cover 1/2 inch over beans. Cook on high heat until boiling. Reduce heat to low and cook 2-3 hours. Stir frequently. Add soaking liquid as water level goes down.

When beans are soft chop another 1 1/2 onions. Saute in 2 tablespoons oil. Add 2 tomatoes and more garlic. When soft add to beans. Mash beans and put in center of large tortillas. Fold tortillas and place in well buttered baking pan. Cover with cheese and bake in 350 degree oven until cheese is melted.

Friend of Chris & Sherrie Grindy