• 2 cups dried pinto beans - wash and soak overnight in 6 - 8 cups water
• 2 med. yellow onions, chopped
• 1 sm. carrot, chopped
• 1 tsp finely chopped garlic
• 1 bay leaf
• 1/4 c. vegetable oil
• 2 large ripe tomatoes, chopped (or 1/4 c. tomato paste)
• 2 tsp. sea salt or 4 tsp. coarse salt
• 1 tbsp chili powder (molido)
• 1 can chopped green chiles (optional)

Transfer beans and soaking water to large saucepan. Add onion, carrot, garlic and bay leaf and bring to boil over medium-high heat. Reduce heat, cover and simmer about 1 hr. Stir in oil, tomatoes and salt. Add more water if necessary; there should be enough liquid for a sauce, but it should not be soupy. Cover and continue cooking until beans are tender, about 30 minutes to 1 hr.

From: Judy Howle howle@ebicom.net
Flavors of the South, Recipes for Heat Lovers
Hot and Spicy Food Editor