1 1/4 c. dry pinto beans
3 slices bacon, chopped
2 med. onions, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. brown rice
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper

Rinse beans. Combine beans and 3 cups water. Cover and let stand overnight or bring to a boil and simmer 2 minutes and let stand 1 hour. Do not drain. Simmer 2 hours. Drain, saving 2 cups liquid. Cook bacon until almost crisp. Add onion and garlic to bacon drippings. Cook until tender. Stir in cooked beans and rest of ingredients. Add bean liquid and 2 cups water. Cover and simmer 1 hour. Add water if needed.

This is a cold weather, cozy day inside soup.