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4 md Onions; chopped (or to taste)
2 Green peppers; chopped
4 Cloves garlic; crushed
2 tb Olive oil
3 cn (16-oz) pinto beans; drained and rinsed
1 cn (16-oz) chopped tomatoes
1 cn (16-oz) tomato sauce (low-salt is recommended)
1/2 ts Cayenne
1 tb Oregano
1 tb Basil
1 ts Cumin
1/2 Lemon; juice of

Saute onions, green peppers, and garlic in the oil in a large skillet. Mash about half of the beans in a bowl. Add the mashed beans plus the whole beans, tomatoes, tomato sauce, spices, and lemon juice to the skillet. Cook about 20 minutes uncovered, until the excess liquid cooks out. Serves 8. Spoon over toasted tortillas for a main dish. Scoop it up with baked torilla chips or green pepper slabs for a dip.

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