Instructions: In food processor, pulse onion, garlic, jalapeno pepper and cilantro until coarsely chopped. Add tomatoes and pulse until finely chopped.

In medium saucepan, combine salsa and pinto beans. Bring to a simmer over medium heat and simmer, stirring often, 15 minutes. Season with salt, pepper and hot sauce to taste. Serve with a dollop of sour cream if desired.

This recipe yields 4 to 6 servings.

Comments: Complete this dinner with warm corn tortillas, a salad made with a bag of organic salad mix and tangy sliced oranges.

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