Date: Wed, 04 Aug 93 10:24:13 EDT From: Lucinda Rasmussen Mexican Spicy Beans over Baked Potatoes 2 cups cooked pinto beans 1 medium onion, chopped 1 medium green pepper, chopped 2 - 3 ripe tomatoes, chopped ground cumin and chili powder to taste (I use about 1 tsp each) Salt/pepper/hot sauce to taste Hot baked potatoes Drain and rinse pinto beans. Saute onions and peppers in some water until onions are transparent. Add beans and the rest of the ingredients and cook for about 30 min. Adjust seasonings. Serve over hot baked potatoes. Also good in tortillas or over pierogis (so says hubby).