8 oz. dry pinto beans
2 cloves garlic, minced
2 onions, chopped
4 oz. can green chilies, drained and chopped
2 jalapeno peppers, diced
28 oz. can tomatoes with liquid
1 tsp. oregano
Dash of Tabasco

Soak beans overnight. Cook about 1 hour until tender. Cook onions and garlic in small amount of water until tender. Add to beans with remaining ingredients and bring to a boil. Simmer 1 hour or until sauce reduces. Serves 4.