2	tbsp.	canola oil
1 lb.	2 oz.	onions, chopped
2	tbsp.	garlic, minced
3 lb.	4 oz.	canned tomatoes, crushed, low-sodium
3	tbsp.	chili powder
2	tbsp.	ground cumin
11	lbs.	pinto beans, cooked or canned, drained (7 lb. 8 oz. drained weight)

In a medium, heavy pot, heat Canola Oil. Add onions and cook, stirring often, until soft (10 minutes). Add garlic and cook 2 minutes more. Stir in tomatoes, chili powder and cumin. Bring to a boil, lower heat and simmer for 5 minutes. If using canned pintos, rinse to partially remove salt. In a food processor, purée beans, adding small amount of the tomato sauce to thin. Leave some beans whole. Put beans into pot with remaining sauce and heat, stirring often. Use as desired.

Makes 50 servings.

(Source: Healthwise Quantity Cookbook)

Nutrient Analysis Per Serving: (Portion size 1/3 cup) Calories 103, Protein 6g, Fat 1g, Carbohydrate 18g, Sodium 151mg