2 lbs pinto beans, rinsed with stones removed
1 onion, chopped
1 tsp. ground New Mexican chile powder (or more if you wish)
1 small can chopped green chiles
2 cups organic chicken or veggie broth
Olive oil
Salt and pepper

Cover beans with water in large bowl and soak overnight. The next day, saute onion in olive oil in large stock pot for a few minutes. Add chicken broth, green chiles, and chile powder. Drain and rinse beans and add to stock pot. Bring to boil, then reduce heat, cover and cook for 2 to 3 hours or until beans are tender. Stir occasionally to prevent sticking. Use potato masher to mash some of the beans. If beans are too watery, remove lid and simmer to reduce liquid. Salt and pepper to taste and serve with your favorite salsa or pico de gallo.

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