1 lb. pinto beans
1 lg. can stewed tomatoes
1 lg. green pepper, chopped
1 lg. Spanish onion, chopped
1 lg. clove garlic, chopped
1/4 c. parsley, chopped
1/2 c. butter
2 lbs. lean butter, coarse ground
1/2 lb. pork sausage
2 tbsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin seed
1 1/2 tsp. Monosodium Glutamate
1 1/4 tbsp. salad oil

Wash beans, soak overnight in water, bring to a boil, simmer in covered saucepan until tender, add tomato and simmer another 5 minutes. Saute green pepper about 5 minutes. Add onion and cook until tender, stirring often. Add garlic, add parsley. Melt butter and saute meat for 15 minutes in a large fry pan. Add sauteed vegetable to meat, stir in chili powder and cook for 10 minutes. Pour mixture of meat and vegetables into container of beans and tomato, add spices, cover and simmer for 1 hour. Cook for 30 minutes uncovered. Skim off fat from top surface. Makes 5 quarts.

Serve with finely diced Bermuda, purple, onion and salt crackers.