2 cup Dry pinto beans
4 cup Water
1 large Sweet onion, chopped
2 Garlic cloves, minced
1 can (28 oz.) tomatoes with
-juice, chopped
1 can (4 oz.) chopped green
-chilies
2 Carrots, shredded
1 tbsp Chili powder
1 tbsp Ground cumin
1 tbsp Dried oregano
1 tbsp Paprika
2 tsp Salt
1 tsp Cayenne pepper
Cheddar cheese, shredded
-optional
Directions
Rinse and sort beans.
Soak overnight or use quick-soak method, discard liquid, add the water, bring to a boil.
Cover and simmer until the beans are almost tender , about 1 hour.
Add all remaining ingredients except cheese.
Simmer covered, stirring occasionally, until beans are tender and flavors have blended, about 2 hours; top with shredded cheddar cheese if desired, yield: 2-½ qts