2 c. (340 g) dry pinto beans
5 to 6 c. water
2 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
2 tbsp. chili powder
2 tsp. ground cumin
1 c. (115 g) chopped fresh tomato
1 can (15 1/2 to 16 oz./450 g) yellow hominy, rained
2 tsp. salt
1/4 c. (7 g) chopped fresh cilantro
1 tsp. sugar

Rinse beans, place in saucepan and cover with 2 cups (425 ml) water. Remove any blemished or shriveled beans that float to top. Soak beans overnight or bring water to a boil, turn off heat and let beans sit 1 hour. Add enough water to cover beans 1/2 inch (1 1/2 cm) 3 to 4 cups (700 to 950 ml) depending on whether they've been soaked or precooked. Add oil, chopped onion, garlic, jalapeno, chili powder and cumin.

Bring water to a boil. Reduce heat, cover and simmer 1 1/2 to 2 hours until beans are tender. Add tomato, hominy, salt, cilantro and sugar. Cook 30 minutes more, uncovered, until mixture thickens. Serve as a side dish or vegetarian main course.