1 pound pinto beans
3 quarts cold water
1 cup yellow onion, diced
1 clove garlic, minced
1/4 cup chili sauce
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1/2 teaspoon salt
Sliced onions for garnish

Pick through dry pinto beans carefully, then rinse. Soak overnight in cold water to cover well.

Drain beans and place all ingredients except salt into 4-quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender.

Add salt to taste and garnish with sliced onion.

Makes 2 quarts.