2 15 oz. cans Pinto beans,
Drained and rinsed. 1/2 c Water or beer (I’d use beer)
1/2 Medium onion, sliced
3 Cloves garlic, minced
1/2 c Fresh Cilanto leaves
1 Fresh jalapeno pepper,
Thinly sliced Combine all ingredients in a saucepan. Simmer over low heat for 30 minutes. Taken from THE NEW McDOUGALL COOKBOOK, by Dr. John and Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994