1 lb dry pinto beans
12 cup margarine
1 12 tablespoons minced garlic
34 cup diced bell pepper
1 (28 ounce) can diced tomatoes
Place beans in large pot, cover with 3 inches of water. Add butter, and bring to a boil. Reduce heat, and keep at a hard boil for an hour and a half, checking occasionally to add water if necessary. Remove the lid, and continue to cook for an additional 1/2 hour. You want creamy beans, but not an abundance of liquid. Meanwhile, run the onion and bell pepper through a food processor so that they are minced small enough that you won't mind eating them raw. (I love big chunks of tomato, if you don't you can mince that as well. ). After the 1/2 hour, the beans should be in a thick, creamy sauce. Stir in the diced tomatoes, garlic, onion, and pepper. Leave on the heat an additional 2-3 minutes, just enough to heat the onions and peppers. Serve warm over corn chips, corn bread, or rice.