2 cups pinto beans
3 dried ancho peppers
1/2 cup fresh cilantro
1 medium onion
2 cloves garlic
tiny dash of cinnamon
jalapeno or habanero pepper (optional)
Soak the beans for 6 hours.
Chop and saute the onion and garlic in a large pot.
Drain the beans and put in the pot, covering with water.
Add the dried peppers, whole (take out stems later).
Cook partially uncovered for 1 1/2 hours, until beans are very soft.
Let most of the water cook off, consistency should be thick.
Towards the end of cooking, add cilantro, some cumin, and a tiny (1/4 tsp) dash of cinnamon. If you like heat, add a hot pepper at the beginning of the process.
Serve with tomatilla salsa and corn tortillas for a cheap and tasty lunch.