1 1/2 c. dried pinto beans or 5 1/2 c. cooked3 cans diced tomatoes
1/8 c. dehydrated onions
2 Tbsp. minced garlic
1 Tbsp. dried parsley
1/2 T. chili powder
1 tsp. salt, or to taste
1/8 tsp. black pepper
1 tsp. ground cumin
1. Rinse and sort beans. Please in large bowl and cover with 3-4 inches of water. Let stand in fridge overnight.
2. Drain and rinse beans again. Place beans and 6 c. of water in a pot. Bring to a boil. Reduce heat and simmer for 2-3 hours or until beans are tender. You may need to add additional water during the cooking process.
3. Drain water. Add rest of ingredients and simmer for 20-30 minutes.
