1 lb. pinto beans
Water
2 tsp. salt
2 lg. diced onions
4 cloves garlic, diced
1 (7 oz.) can green chilies, chopped
1 (1 lb. 14 oz.) can tomatoes
1 (6 oz.) can taco sauce
1/2 tsp. cumin seed

Soak beans overnight in cold water to cover. Drain and rinse beans, then cover generously with fresh water. Add salt and cook over moderate heat one hour adding water if needed. Combine onion, garlic, chilies, taco sauce and tomatoes and stir into beans. Stir in cumin and simmer 1 1/2 hours. 6 servings.

NOTE: Add 1 to 2 teaspoons chili powder for spicier beans. Add 2 pounds chopped beef sauteed with a chopped onion, about an hour before serving if wanted.