She used small red ones, not the big kidney beans which I find a little too commercial.1/2 pound dried beans, such as small red beans or pinto beans, soaked then cooked3 tablespoons ancho chili powder, or 3 medium pods (about 1/2 ounce), toasted and ground3 tablespoons New Mexico chili powder, or 3 medium pods (about 3/4 ounce), toasted and ground2 tablespoons cumin seeds, toasted in a dry skillet