2 cans Pinto Beans, 14 oz each, drain and rinse
1/2 cup Michelada Love
3/4 cup Chicken Stock
3/4 cup Water
2 teaspoons Dark Chile Powder
1/2 teaspoon each of: Salt, Black Pepper, Granulated Garlic, Oregano
Place all ingredients minus the beans into a pot.
Bring to a simmer and cook for a few minutes.
Add beans to the pot and cook another couple minutes.