1 lb dried pinto beans (about 2-1/2 cups) 4 cups water, plus more as needed 3/4 cup roughly chopped red onion 3/4 cup roughly chopped tomato 8 cloves garlic 1/2 tablespoon cumin 1/2 tablespoon smoked paprika 1/2 tablespoon chilli powder 1-1/2 tablespoons soya sauce 1 teaspoon coriander 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon sugar 3/4 teaspoon ancho chilli powder 3 cups chopped mango 1 red onion (approximately 1/2-cup volume), chopped 1/4 cup fresh cilantro, chopped 1/4 cup lemon juice 1 medium-heat chilli, thinly sliced 1 teaspoon cumin seeds 1/4 cup vegetable oil 380-g-bag tortilla chips In a large pot, bring to a boil the pinto beans, water, red onion, tomato, garlic, cumin, smoked paprika, chilli powder, soya sauce, coriander, salt, onion powder, sugar and ancho chilli powder. Boil, uncovered, adding 1/4 cups of water, as needed to keep the beans almost covered when bubbling, for about 1-1/4 hours. In the meantime, mix together all of the salsa ingredients (mango t...