1 lb. dry red beans
1 lb. ground beef (chuck)
2 (12 1/2 oz.) cans stewed tomatoes
1 bell pepper
1 med. yellow onions
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/2 tsp. chili powder
1/8 tsp. garlic powder

1. Boil dry beans until done. Turn off and set aside.

2. Cook ground beef, bell pepper and onion over medium heat until meat is brown; drain good. Return to skillet on medium heat. Add 1 can tomatoes and juice (drain other can of tomatoes in small bowl - add tomatoes to skillet and save juice). Now add black pepper, paprika, chili powder, garlic powder and salt and beans. Add extra juice if needed. Serve over rice.