Ragout of Pinto Beans

In a large sauce pan, COOK the onion and garlic in the oil over low heat or 6 minutesSTIR in the chopped jalapeno, chili powder and cumin; COOK, stirring, about 1 minuteSTIR in the tomatoes, BRING to a simmer, then STIR in the pinto beans and brothCOVER and simmer for 15 minutesSEASON with salt to tasteCan top each serving with a spoonful of salsa or sour cream or both, if desired.