2 lbs. pinto beans
6 bouillon cubes (beef or chicken)
2 to 3 lbs. German sausage, cut up (or Polish or country-style sausage)
3 tbsp. Worcestershire sauce
1 jalapeno pepper (fresh or canned)
2 onions, chopped
1 green pepper, chopped
1/8 tsp. garlic powder
1 (1 lb.) can tomato sauce
Salt to taste

Soak beans overnight. First thing in the morning drain water from beans. Put in a large Dutch oven, cover with fresh water and begin cooking over low heat. Slice sausage very thin, dice all vegetables and spices.

Add everything to beans and cook over low heat all day, stirring frequently and adding water as necessary to prevent burning. (You can cook these in a crock pot on High setting.) Add salt to taste.