1 (16 oz.) pkg. dry pinto beans
Water
2 tbsp. salad oil
2 med. onions, sliced
2 garlic cloves, minced
1 (10 oz.) can whole green chilies, drained and cut into bite size pieces
1 or 2 canned jalapeno chilies, diced
1 tbsp. salt
1 tsp. sugar
1 tsp. ground cumin
1 (28 oz.) can tomatoes
1/2 tsp. oregano leaves
2 c. (8 oz.) shredded Monterey Jack cheese

About 3 hours before serving: Rinse beans in running cold water; discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, heat beans and 8 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans; set aside.

In same Dutch oven over medium heat, in hot salad oil, cook onions and garlic until tender, stirring occasionally. Add beans, chilies, salt, sugar, cumin and 3 cups water. Over high heat to boiling. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Add tomatoes with their liquid and oregano, stirring to mix well and break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer about 30 minutes longer or until beans are tender.

Stir in half of the cheese and cook until cheese is melted, stirring occasionally. Spoon bean mixture into large bowl; sprinkle with remaining cheese. Makes 6 servings.