Green Chili Stew

1 lbs. Anaheim peppers (roasted)

1 qt. canned tomatoes

12 pearl onions

3 garlic cloves

1 lb. cooked pinto beans

2 c. water

1 Tbsp. cumin

2 tsp. salt

½ tsp. black pepper

Brown the meat in oil, then set aside. Saute garlic with salt & cumin. Return meat to the pot & add tomatoes, water, onions, pinto beans, & black pepper. Roast cored & seeded peppers on the grill or broil in oven. Chop fine & add. Simmer for up to three hours. Serve over rice.