Source: From numerous readers - The Arizona Republic Jan. 31, 2001

2 pounds pinto beans
2 large onions, chopped
4 cloves garlic, chopped
2 teaspoons salt
Pepper, to taste
1/2 teaspoon cumin seed
1 (4 ounce) can taco sauce
1 (4 ounce) can roasted green chiles
1 (2 1/2 pound) can tomatoes
2 pounds ground beef, browned (optional)

Soak the beans in cold water overnight.

Wash beans, place in a kettle and add enough cold water to make the water level 2 inches higher than the top of the beans. Bring to boil and cook 1 hour.

Add remaining ingredients (except beef). Reduce flame and cook 4 to 6 hours, or more if desired.

Add browned ground beef, if using.

Makes 24 servings.

Approximate values per serving: 258 calories, 9 g fat, 34 mg cholesterol, 18 g protein, 27 g carbohydrates, 10 g fiber, 347 mg sodium, 31 percent calories from fat