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1 c. dried pinto beans
1/2 c. dried black beans
1/2 c. dried red kidney beans
1/2 c. dried garbanzo beans

Soak beans overnight. Drain and cover with fresh water.
Add one chopped onion and bring to a boil. Lower to a simmer
and cover, simmering for 6 hours. Add water as necessary. Add
1 can tomatoes and green chilies, black pepper, 1 teaspoon
crushed garlic and 1 teaspoon ground cumin. Simmer until
tender and salt to taste. Add one lemon and simmer 15 minutes.
Carefully lift lemon out and discard. Serve in bowls with
fresh cilantro leaves as garnish.

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