FRESH HEALTHY PINTO BEANS FROM DRY BEANS:

2 lbs dry pinto beans cover in bowl of water for 4 hrs with 2 teas baking soda

Prepare boiling water in lg pot such as a dutch oven on top of stove. 

Blk pepper to taste a good teaspoon

Salt  2 teaspoons

2 tablespoons olive oil

Add beans and simmer.  When partially cooked beginning to soften after approx 1 hour add:

2 sm. cans of tomato sauce

3 cloves of garlic or = of garlic powder

½  small bunch of cilantro chopped fine

1 large onion chopped

1 can of mild green chilies chopped

Simmer on low on stove top will soft and slightly mushy.  Season to taste again with salt. 

Add:   a couple of small diced fresh tomatoes at the end before serving. 

Then  when serving sprinkle with crumbled queso (white) crumbly Mexican cheese if desired. 
Also can top or add sliced chopped jalapenas, or another shredded cheese.

Can also add cooked chorizo crumbled to beans when adding tomato sauce, garlic, cilantro, etc.

You can serve and layer as a dip with salsa and avocado, top with shredded lettuce.

Use as a filling with shredded cheese for bean tacos or whatever…..

Thank you to my friend Alicia for her own recipe she brings from her original homeland in Mexico.