Pintos

This is my version of pinto beans. Well, they're really different every time I make them, but usually this is the base. I may also add tomatoes, squash or pumpkin, or whatever I happen to think of at the moment. I just used canned beans; I have a lot that need to be used, and it is easy for when I am in a hurry. I also use dehydrated onions and the pre-minced garlic to make it even faster.

two cans of pinto beans, drained and rinsed
1/2 chopped onion, or a few Tbsp. dehydrated onions
couple of cloves of garlic, chopped
about 1/2 roasted red pepper (I add some type of pepper usually, whether it is just a green one, or canned roasted red)
bouillon to taste
oregano
water

Cook and let the flavors blend. I add more water or cook it off until it is the thickness I want it. At the end, I add just a small splash of vinegar, maybe a tablespoon, usually apple cider. I like to eat it over rice usually, but also sometimes diverge and eat it with polenta or cornbread.