|Dried pinto beans||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Canned whole kernel corn||17 Ounce|
|Canned tomato sauce||15 Ounce|
|Canned chopped green chilies||4 Ounce|
|Garlic||1 Clove (5 gm)|
|Chili powder||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
Sort and wash beans; place in a Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans; add 4 cups water, and next 9 ingredients.
Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until beans are tender.
Remove bay leaf.
Ladle into serving bowls; sprinkle with cheese, if desired.