Peggy Goldwater's Arizona Ranch Style Beans

2 pounds dry pinto beans
1 teaspoon salt
2 large onions, diced
3 garlic cloves, diced
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 (4 ounce) can taco sauce
1 (4 ounce) can roasted green chiles
1 (16 ounce) can diced tomatoes

Soak beans overnight or bring to boil, turn off, let stand 1 hour. Drain, cover with water, add salt and boil for about an hour adding water to cover as needed. Add onion, garlic, black pepper, cumin, taco sauce, chiles and tomatoes. Cook over reduced heat until beans are tender, approximately 1 1/2 hours.

A delicious chili con carne may be made by the additions of 2 pounds coarsely ground beef or turkey, sautéed in vegetable oil with a chopped onion until brown. Add to beans after first hour of cooking.