Sort and rinse pinto beans.
Dice onions and toss into resealable bag.
Put black pepper, cayenne, and bay leaf in separate resealable bag.
Toss all ingredients except green chilies into your dutch oven.
Add water to at least an inch above your ingredients.
Bring to a boil, then lower heat to a simmer.
Simmer for about two hours, stirring occasionally and replenishing coals when necessary.
When beans are almost ready, add green chilies.
Be sure that your water is boiling down so the bean juice is thickening up. If you have excess water, cook with the lid off until it evaporates down.
Once about ready to take off your coals, test to see if it needs additional salt. Add salt as necessary, stir, then serve.