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

Soak beans and 3 cups water overnight. Cook in same water 2 hours or until tender. Drain, reserving 2 cups liquid.

In Dutch oven cook bacon until crisp. Add onion and garlic, cook until tender but not brown. Add everything and additional 2 cups water. Bring to boil; simmer 1 hour (covered). Stir occasionally. Serves 8.