Mexican Pinto Beans - cooking recipe

Ingredients

1 lb. dried pinto beans, washed, rinsed, soaked overnight in large bowl of water and drained
1 large onion, diced
1/2 to 3/4 c. ketchup
1 1/2 c. salsa
2 Tbsp. chopped green chilies (mild)
4 c. water
2 tsp. cumin
1 Tbsp. chili powder
1/2 tsp. minced garlic
8 to 10 dashes hot pepper sauce

Preparation

In large kettle, add ingredients.
On medium heat, cook until boiling.
Turn down heat to low.
Simmer 3 to 4 hours; stir occasionally.
(Done when beans are tender.)
Ten minutes before serving, take a potato masher and mash beans slightly to thicken sauce.
Stir and serve.