Ingredients:
1 lb.Pinto Beans (soaked overnight or quick soaked – see below)
1 Onion Chopped
1 Bunch Cilantro, Chopped
1 can Rotel Tomatoes
1 each Red, Yellow and Orange Bell Peppers, chopped
4 cloves garlic chopped
1 tsp. Garlic Salt
2 TBL Chili Powder
1 tsp.oregano
1 tsp parsley
1/2 tsp Tabasco sauce
1 tsp liquid smoke
1 tsp Wochestershire sauce
Salt and Pepper to taste
Water  to cover beans
Smoked sausage, chopped  or cooked ground beef – Optional
Directions:
In a large stock pot, mix the soaked beans and the remainder of the ingredients except Salt. Bring to a boil. Simmer for at least 2 to 3 hours or until beans are tender. Add Salt to taste. Serve with brown rice and jalepeno cornbread.
Quick Soaking Beans:
Sort beans and remove and debris. Add beans to stockpot and cover with water. Bring stockpot to a boil. Boil for 1 minute. Remove from heat and cover. Let stand in water for one hour. Proceed with cooking.