1 cup diced tomatoes with green chile pepper
1 tablespoon diced onion
1 cup diced red bell pepper
salt to taste
1 tablespoon vegetable oil
1 (27 ounce) can pinto beans, drained
1 (1000 milliliter) can condensed tomato juice
Pour diced tomatoes and onions on top of an open pan. Add oil and stir well. Pour in the drained pinto beans, tomato juice and water. Cover and chill while blending with tin sauce.