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

Rinse beans. Combine beans and 3 cups of water in a 5 quart kettle or Dutch oven. Cover, let stand overnight or bring to a boil. Reduce heat and let simmer 2 minutes. Let stand 1 hour. Do not drain. Simmer covered for 2 hours or until beans are tender. Drain, reserving 2 cups liquid. Cook bacon in Dutch oven until 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 and 2 cups of water. Bring mixture to boil. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water.