Baker Baracho Beans - cooking recipe

Ingredients

pinto beans, drained (which have soaked overnight)
10 c. water
1 onion, chopped in
5 cloves garlic, chopped in
3 Tbsp. chili powder
1 1/2 Tbsp. cumin
2 Tbsp. your salt (an herb/spice salt mix, any brand will do)
4 bay leaves
1 Tbsp. garlic powder
1 can Roto chiles
1/2 Tbsp. cayenne pepper
2 c. corn

Preparation

Cook for 2 1/2 hours at a slow boil. Add cilantro at end and serve over rice.