1 1/4 c. dry pinto beans
3 slices bacon, chopped
2 med. onions, finely chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. cooked brown rice
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper

Rinse beans. In a 5-quart kettle or Dutch oven, combine beans and 3 cups water. Cover; let stand overnight. (Or, bring to boiling. Reduce heat; simmer 2 minutes. Let stand 1 hour.) Do not drain. Simmer, covered, 2 hours (check after 45 minutes) or until beans are tender. Drain, reserving 2 cups liquid (you may not have that much).

In skillet, cook bacon until almost crisp. Add onion and garlic. Cook and stir until vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika, and pepper. Add reserved bean liquid (up to 2 cups) and 2 cups water. Bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water. Serves 8.