For a change of pace, replace the baked beans at your next barbecue with this easy budget friendly side-dish. These lively beans taste better the following day.

1 pound firm, ripe tomatoes
1 sweet onion
1/2 pound Anaheim chilies
6 cloves garlic
6 15-ounce cans pinto beans (10 – 11 cups)
Pepper, freshly cracked and ground

Wash, core and chop the tomatoes. Peel and chop the onion. Wash, seed and chop the chilies. Peel and mince the garlic.

Place the tomatoes, onion, chilies and garlic in a Dutch oven over medium-high heat. Stirring frequently, cook until the onion is slightly browned.

Add the beans and bring to a boil. Reduce heat, cover and simmer for approximately 10 minutes, stirring occasionally. When the beans have heated through, season with salt and pepper to taste.

Serve immediately or refrigerate in a tightly sealed container and reheat prior to service.

Yield: 8 – 12 servings.

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