Mexican Rancho Pinto Beans

Ingredients

• 6 cans pinto beans drained ( 15 oz. each; 10 to 11 cups total)
• 3  anaheim chilies fresh stemmed rinsed seeded chopped ()
• 5 cloves garlic peeled chopped
• 0.8 lb onion peeled chopped
• 10 servings salt and pepper 
• 2  firm-ripe to tomatoes cored ripe rinsed chopped (1 lb. total)

Equipment

• bowl
• frying pan

Directions

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.
3. Pour into a bowl.