1 lb. dry pinto beans
2 tsp. salt
2 lg. onions, diced
4 cloves garlic, minced
1 (7 oz.) can chopped green chiles
1 (6 oz.) can taco sauce (green chile salsa)
1 (1 lb. 14 oz.) can tomatoes (break up with spoon)
1/2 tsp. cumin
2 tsp. chili powder

Soak beans overnight in cold water to cover. Drain and rinse beans, then cover generously with fresh water. Add salt. Cook over moderate heat for 1 hour, adding more water if needed. Combine onion, garlic, chiles, taco sauce, tomatoes and spices and stir into beans. Simmer for 1 1/2 hours more until beans are tender.

Serves 6.