1 lb. dried pinto beans
1 (1 lb. 12 oz.) can tomatoes
1 or 2 onions, chopped
1 or 2 cloves garlic, minced (optional)
4 tsp. chili powder
2 tsp. dried oregano
2 bay leaves
1 or 2 (4 oz.) cans chopped green chilies
1 pkg. frozen corn

Sort and wash beans. Cover with water two inches above beans and let soak overnight. Drain beans and place in large pot. Add tomatoes, onions, garlic, seasonings, chilies and enough water to cover beans. For a richer tomato taste, you may add more canned tomatoes or a can of tomato sauce. Bring to a boil; cover, reduce heat, and simmer two hours. Add frozen corn and simmer an additional 30 minutes or until beans are tender. Remove bay leaves. Serve hot.