1 lb. pinto beans
1 bell pepper
1 lg. onion
1/2 can tomato paste
Cilantro
Garlic (opt.)

Cook pinto beans with salt pork or ham hock until done. Put 1/2 can tomato paste into large skillet and dilute to thick creamy consistency. Cut up bell pepper and onion into mixture and simmer until done, about 15 minutes. Add about 1/2 of leaves from one bunch of cilantro (found in produce). Add this mixture to beans and cook 30 minutes.