1 bag of pinto beans, soaked overnight
1 can green chiles, chopped
1 tsp chili salt
Drain water beans soaked in; add fresh water. (Fill water two inches over beans.) Stir in chiles and chili salt.
Cook 8 hours on high.
Drain off all but about 1/4 cup water. Use an immersion blender to blend.
1 cup = 2 points
Note: I like this way a lot better than the first time when I made it with the chicken stock.