2 tablespoons vegetable oil
1 pound 2 ounces onions, chopped
2 tablespoons garlic, minced
3 pounds 4 ounces canned tomatoes, crushed
3 tablespoons chili powder
2 tablespoons ground cumin
11 pounds pinto beans, cooked or canned,
    drained (7 pounds 8 ounces drained weight)

Heat oil in a medium size heavy pot. Add onions and cook, stirring often, until soft (10 minutes). Add garlic and cook 2 minutes more. Stir in tomatoes, chili powder and cumin. Bring to a boil, lower heat and simmer for 5 minutes.

If using canned pintos, rinse to partially remove salt.

In a food processor, pur? beans, adding small amount of the tomato sauce to thin. Leave some beans whole. Put beans into pot with remaining sauce and heat, stirring often.

Makes 50 servings.