Mexican Bean Soup - cooking recipe

Ingredients

2 c. pinto beans
7 c. water
1/2 c. chopped onion
1 clove garlic, minced
1/8 tsp. cumin
1/2 to 1 small can diced green chilies
2 c. fresh or canned tomatoes, cut in chunks

Preparation

Pick over and wash beans and put in Presto cooker with water and salt. Pressure cook for 40 minutes according to instructions for your cooker. When pressure goes down, add remaining ingredients. Bring to a boil and then simmer for 30 minutes to 1 hour until flavors are well blended. Adjust salt.