5 cups dry pinto beans
2 Tbsp Herbamare seasoning salt
1 1/2 Tbsp onion powder
2 Tbsp cumin
1 Tbsp sweet basil
2 1/2 cups tomato puree
1 1/2 cups TVP or soy curls, reconstituted in hot water
1. Soak dry pinto beans. (overnight works best) Cover with about 2″ of water. Bring to a boil. Reduce heat. Cover and simmer until tender.
2. Add the rest of the ingredients.
3. Simmer until beans are well-flavored and sauce is thickened.