2 c. dried red kidney beans
1 qt. cold water
1 c. thinly sliced onions
2 minced cloves garlic
1/3 c. chopped bell pepper
1/4 c. bacon, diced
1 (8 oz.) can tomato sauce
1/8 tsp. pepper
2 1/4 tsp. salt
1-2 tbsp. chili powder

Pick over beans and wash; cover with water and let soak covered overnight. Drain. Measure liquid and add enough water to make 5 cups. Add beans to remaining ingredients except salt and chili powder.

Cover and cook for 2 1/2 hours or until tender, adding boiling water if necessary and the salt during last hour of cooking. Stir as little as possible to avoid mashing beans. About 15 minutes before beans are done, mix chili powder with 2 tablespoons cold water and stir in. Serves 6.