1 lb. dried pinto beans
2 qt. water
1 tsp. salt
1/2 tsp. crushed red pepper
1 c. onion, chopped
1 c. green pepper, chopped
2 cloves, garlic, minced
1 (16 oz.) can tomatoes
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dry mustard
2 or 3 tbsp. artificial brown sugar

Presoak beans in water overnight, or bring beans and water to a boil, simmer for 2 minutes, then remove from heat and allow to soak for 1 hour. After soaking add red pepper and salt. Bring beans to a boil; reduce heat, cover and simmer gently for 2 hours or until tender.

Add remaining ingredients during last hour and continue to simmer. Serving size 1 cup (when used as a meat substitute). Exchanges per serving (when used as a meat substitute) 2 bread starches and 1 lean meat.