Pinto Beans with Tortilla-Cheese Crust

• 4 15-ounce cans pinto beans, rinsed, drained
• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 2 tablespoons chopped garlic
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 28-ounce can Italian-style tomatoes, drained, chopped, juices reserved
• 1 cup canned chicken broth
• 1 teaspoon hot pepper sauce (such as Tabasco)
• 8 tablespoons chopped fresh cilantro
• 3/4 cup finely crushed tortilla chips
• 1 cup packed grated Monterey Jack cheese with jalapenos

1. Puree 1 can beans in processor.
2. Heat oil in Dutch oven over medium heat.
3. Add onions and bell peppers; saute until soft, about 10 minutes.
4. Add garlic; saute 2 minutes.
5. Add chili powder and cumin; stir 1 minute.
6. Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans and pureed beans.
7. Simmer mixture 5 minutes, stirring often.
8. Add 6 tablespoons cilantro.
9. Season with salt and pepper.
10. Pour into 13x9x2-inch glass baking dish.
11. (Can be made 1 day ahead.
12. Chill.)
13. Preheat oven to 400F.
14. Sprinkle crushed chips over beans.
15. Bake until heated through, about 30 minutes.
16. Top with cheese; bake until melted, about 5 minutes.
17. Top with 2 tablespoons cilantro.

pinto beans, vegetable oil, onions, red bell pepper, yellow bell pepper, garlic, chili powder, ground cumin, italianstyle tomatoes, chicken broth, hot pepper, fresh cilantro, tortilla chips

Taken from www.epicurious.com/recipes/food/views/pinto-beans-with-tortilla-cheese-crust-279 (may not work)