1. Dice onions, garlic and poblanos
2. Add to a frying pan with a small amount of olive oil
3. Simmer over medium high heat until soft
4. Add chili powder, paprika, oregano, salt, pepper and cumin continuing to cook of medium high heat
5. Add 1 ½ cups pinto beans then add the tomatoes being sure to break them up prior to being tossed in.
6. Lower heat and simmer for up to 3 hours stirring occasionally.
7. Top with sour cream. Queso Fresco, cilantro and optional hot sauce.