2 c. dry pinto beans
4 c. water
1 lg. onion, chopped
2 garlic cloves, minced
1 can (28 oz.) tomatoes with juice, chopped
1 can (4 oz.) chopped chilies
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tbsp. paprika
2 tsp. salt
1/2 tsp. cayenne pepper

Rinse and sort beans. Soak overnight or use quick soak method. Discard liquid. Add the water, bring to boil. Cover and simmer until beans are almost tender, about 1 hour. Add all remaining ingredients except cheese. Simmer, covered, stirring occasionally until beans are done, about 2 hours. Top with cheese if desired. Yields 3 1/2 quarts.