Pinto Beans

Ingredients

2 cups pinto beans (dry)	8 cups water
1 t salt	1 large onion, chopped
3 cloves garlic, minced	2 green chilies, seeded and chopped
1 T cumin (ground)	1 t cumin seeds
2 T chili powder	1 T paprika
1/2 t cayenne pepper	12 oz can tomato paste
1/4 - 1/2 cup olive oil - optional	1/4 cup cilantro, chopped

Directions

Stove: Soak beans for several hours. Drain. Combine beans, water and salt. Bring to boil, reduce heat and simmer for about 1 hour. Add remaining ingredients except cilantro and simmer about 1 hour more. Add cilantro just before serving.

Crock pot: Combine all ingredients (except cilantro) and store in fridge overnight. Crock on high setting all day (about 10 hours). Add cilantro.

Notes

This recipe is derived from one Sonja and William Conner's The New American Diet System (pp. 331).

This Conner's recipe has been altered to make it closely resemble the beans in the beans and rice dish you can get at Estrada's restaurant.

Very good, especially with rice, fresh-chopped onions and salsa..