Parrotlet Ranch Beans

Parrotlet Ranch Beans
Courtesy of Sandee Molenda

2 tbsp. Olive oil
1 cup dried pinto beans
4 cloves minced garlic
5 cans vegetable soup stock
1 chopped onion
1 can chopped tomatoes undrained
2 chopped bell peppers
Water

Heat olive oil in dutch oven. Add onion and peppers and cook until almost done. Add garlic. Cook 2 minutes. Add stock and tomatoes. Stir and add beans. Cook, uncovere, one to one and a half hours. Add water as needed to prevent sticking. Drain. Serve.