2 c. dry pinto beans
1 (14 oz.) cake frozen firm tofu, thawed
2 tbsp. soy sauce
1 tbsp. tomato paste
1 tbsp. peanut butter
1 tsp. onion powder
1 clove garlic, crushed
1/4 c. water
4 tsp. oil
1 lg. bell pepper, diced
1 lg. onion, chopped
2 cloves garlic, crushed
2 c. tomatoes, chopped
2 c. tomato sauce
1 tsp. salt
1/4 c. chili powder
3 tbsp. ground cumin

Check beans for rocks, wash and cover with cold water. Cook until tender (about 90 minutes). Squeeze water out of tofu and crumble into bite size pieces. Combine soy sauce, tomato paste, peanut butter, onion powder, garlic, water and oil. Add tofu and stir until tofu is coated. Fry tofu in 2 tablespoons oil until browned. Saute pepper, onion and a garlic in 1 tablespoon oil. Add this, along with tofu to cooked beans. Add remaining ingredients. Stir and cook over low heat until warm. Makes 6 to 8 servings.