Mexican Rancho Pinto Beans
|Firm ripe tomatoes||1 Pound, rinsed, cored, and chopped (2 Tomatoes)|
|Onion||3⁄4 Pound, peeled and chopped (1 Onion)|
|Anaheim chilies||1⁄2 Pound, rinsed, stemmed, seeded, and chopped (3 Fresh Chilies)|
|Garlic||5 Clove (25 gm), peeled and chopped|
|Canned pinto beans||90 Ounce, drained (6 Cans, 15 Ounce Each, 10 To 11 Cups)|
1. In a 5- to 6-quart pan over medium-high heat, combine tomatoes, onion, chilies, and garlic. Stir often until onion is slightly browned, about 10 minutes.
2. Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes. Season to taste with salt and pepper. Pour into a bowl.