2 pounds lean pinto beans
1 medium onion, diced
1/4 cup finely chopped fresh cilantro
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 (10 ounce) can tomato soup
1/2 cup milk
1/4 cup white sugar
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place pinto beans in a resealable plastic bag. Mix onions, cilantro and garlic powder. Spread half of mixture into bottoms of large baking dishes, using a spoon to make 8 layered layers. Layer cheese on top of layer. Drizzle remaining ΒΌ cup soup mixture over seared beans.
Bake at 350 degrees F (175 degrees C) for 50 minutes.