4 cups dried, picked over pinto beans, soaked overnight
2 bay leaves
3 Anaheim chilies, seeded, and chopped
2 yellow onion, chopped
3 tablespoons chopped garlic
Salt and pepper, to taste
Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.
Recipe courtesy of Janos Wilder, Janos, Tucson, AZ