1 (16 oz.) pkg. dry pink beans
1/2 c. diced salt pork (about 2 oz.)
1 lg. onion, diced
1 lg. green pepper, diced
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1/2 tsp. oregano leaves
1/4 tsp. garlic powder
1/4 tsp. pepper
4 c. hot cooked rice

About 3 hours before serving:

1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, heat beans and 6 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans.

2. Return beans to Dutch oven. Add 3 cups water; over high heat; heat to boiling. Reduce heat to low; cover Dutch oven and simmer 40 minutes, stirring occasionally.

3. Meanwhile, in 10" skillet over medium heat, cook salt pork until well browned, about 10 minutes. Add onion and green pepper; cook until tender, stirring occasionally. Stir onion mixture, tomato sauce, salt, oregano, garlic powder, and pepper into beans; cook 40 to 50 minutes, until beans are tender and mix thickens. Serve mixture spooned over rice. Makes 6 main dish servings.