INGREDIENTS

1 pound of dry Pinto Beans
2 large Onions, chopped
3 Cloves Garlic, minced
4 Jalapeno peppers, seeded and diced
2 Green or Red Bell Peppers, seeded and diced
1 teaspoon salt
2 teaspoons Chili Powder (or to taste)
3 tablespoons cooking oil
5 Cups Water

PREPARATION

1.) Soak beans overnight in cold water. In the morning, rinse, then set aside.
2.) Cook onion and garlic in oil until softened and slightly golden
3.) Add drained beans and the rest of the ingredients.
4.) Bring to a boil, Cover, and then simmer, stirring often, over low heat for      approximately 4 hours or until beans are tender. (There will be some liquid left)
5.) Remove from heat and mash 1/2 of the beans with an old fashioned hand masher      to a pulpy but lumpy texture.
6.) Return the mashed beans to the pan and simmer, uncovered, stirring often, until      the excess liquid is absorbed (approximately 25 minutes).