2 cups raw pinto beans
1 large onion (chopped)
1 to 2 cups grated cheese
Salt to taste
1/4 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon cumin
Cook beans and chopped onion in 4 or 6 cups of water until the beans are tender, (approximately 4 hours). When the water has cooked out of beans add flavors and mash with a potato masher. Add 1 tablespoon butter and 1 cup of the cheese - stirring into the bean mixture. You may add a few drops of hot sauce to taste and sprinkle the other cup of cheese on top. Serve with nacho chips. (Taco seasoning can be used instead of the spices.)
One of my favorite recipes from Jil Abegg's "How to Save Big Money Grocery and Household Shopping Savers' Seminar", and Marie Rick's homemaking class.
