Hearty Pinto Bean Stew

If anyone in your family likes "Pork and Beans" or "Barbeque Beans", this is a very good vegan replacement for those. We may have this dish for a "meatless" cookout--we should all get together and have one this Summer! Or, with many different rice recipes and collard greens! 1 cup dry pinto beans, soaked overnight in water 2 cups of tomato soup--not condensed of course:) 2 tsp soy sauce 1 tsp olive oil 1/2 onion, chopped chunky 2 garlic cloves, chopped or minced 2 tsp chopped fresh basil or 1/2 tsp dried dash of dried oregano dash of red pepper flakes fine sea salt to taste 1 cup water Mix tomato soup, water, soy sauce, and oil in soup pot. Bring to a boil and add soaked drained beans. Return to a boil, reduce heat to medium-low, cover, and simmer for 30 min. Then add onion, garlic, basil, oregano, and red pepper flakes. Add water if it gets too thick. Cover and simmer 30-40 minutes or until beans are real tender. Season with salt.