1 lb. pink or pinto beans
1 qt. water
2 tbsp. cooking oil
4 onions, peeled & chopped fine
3 green peppers, seeded & chopped fine
2 cloves garlic, peeled & crushed
1 lb. ground beef
1/2 tsp. rosemary
1/4 tsp. oregano
2 tsp. chili powder
4 1/2 tsp. salt
1 can (1 lb. 12 oz.) tomatoes

Wash and pick over the beans. Place in a 4 quart kettle with the water. Cover and bring to a boil. Boil gently for 10 minutes. Remove from heat and let stand for 1 hour.

Heat the oil in a skillet and saute the onions, green peppers, garlic and beef until golden. Add to the beans with all remaining ingredients. Mix well. Cover and simmer for 3 hours or until beans are tender. Makes 6 servings.

This dish will taste even better if allowed to stand overnight, then reheat before serving. If you wish to serve it as a side dish, reduce the ground beef to 1/4 or 1/2 pound.