• 4 cups dry pinto beans
  • ½ lb bacon
  • 1 can olives
  • 1 small can of green chiles
  • 1 bunch of green onions or 1 onion diced small
  • 1 bunch of cilantro
  • Salt to taste

Sort beans and soak over night, pour off soaking water and rinse with cold water Put soaked beans into a large soup pot. Cover with about 2 inches of water. Bring to a boil and then reduce heat. Simmer for about 2-3 hours. Cook until beans are tender. Cook bacon about half way. Remove from pan and drain fat. Cut crosswise in small pieces. Add to the beans.
Slice olives and onions into circles. Add to beans. Open chiles and
add. Wash cilantro and tear leaves off stems. Cut the pile of leaves
into small pieces. Add to beans. Salt to taste