3 c. beans, uncooked
6 c. water
1 med. onion, chopped
1 tbsp. bell pepper, chopped
2 c. tomatoes or tomato puree
1 tbsp. honey
1 1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1 bay leaf
1 clove garlic
1/2 tsp. cumin

Sort out undesirable beans and wash in sieve. Place in 4-5 quart kettle and add very hot water. Let stand for two hours or more. Drain off water and add hot water again, enough to cover beans. Add tomatoes, onions, bell pepper and seasonings. Bring to boil, then lowest and cook about two hours or until well done. Yield: 4-5 quarts pinto beans. 93 calories per 4 ounce serving.