2 c. pinto beans
4 c. water
2/3 c. pureed tomatoes
2 tbsp. olive oil
1 c. chopped onions
1 1/2 tsp. minced garlic
1 (4 oz.) canned diced green chili
1 tsp. soy sauce
1/2 tsp. red chili peppers

Soak beans. Put beans and liquid in pan, cook until boil, then cover and simmer 20 minutes. Remove lid, add tomatoes, simmer until most of the liquid is gone. In skillet put oil, onions, garlic, red peppers, fry 5 minutes. Add soy sauce. Gradually add beans, mash with potato masher. Do the rest of the beans. Stir frequently to prevent scorching. After all beans have been added to skillet, fry to taste. Serves 4 to 6.