1 lb. dried pinto beans
3/4 to 1 c. yellow onion, chopped
2 cloves garlic, chopped
1/4 tsp. paprika
1/4 lb. bacon
1 tbsp. black pepper
3/4 tbsp. salt
1 to 2 tbsp. Jalapeno peppers, pickled & chopped, with juice
butter

Wash and cut beans. Soak for at least 3 hours or overnight in enough water to cover beans by about 3 inches. Bring to a boil. Reduce heat to medium. Fry bacon and save drippings. Set aside. Saute onions and garlic in just enough butter to keep them from sticking to the pan. Set aside. Add bacon and drippings, onions, garlic and all other ingredients to the beans. Reduce heat to simmer. Let the beans cook until tender, stirring occasionally. Do not let water level fall below the level of the beans. Serve over steamed rice. Serves 8.