Spicy Pinto Beans

3 cups dry pinto beans
Fresh cold water*

1/2 chopped onion (I like the sweet Vidalia-type)
2 cloves of garlic, peeled and chopped
A tsp. of cumin
Salt

1 cup of green chile meat (yesterday's recipe)

Pick through the beans carefully, removing any little rocks. Rinse well, and cover with cold water. Soak overnight. In the morning, drain and rinse. Cover with more cold water, add chopped onion, garlic, cumin, and salt to taste. Bring to a boil, cover the pan and simmer on low heat until almost tender.

Add the green chile meat, stir well, and continue to cook on low heat with the pan partially covered until the beans are tender. Add additional water as necessary.

Note: Cooking time will vary with altitude. I've seen recipes for pre-soaked beans where the cooking time is supposedly 20 minutes. Ha! Here at 4000 feet, I've found that I can cook beans for a long time before they are done--maybe a couple of hours. This just gives a chance for the flavors to soak into the beans.

Depending on the heat of your green chile meat, these beans can pack a real wallop, so you might want to serve them with some sour cream on the side to cool things down a bit.

*****

*That's what we like to call it, here in the thirsty desert.