1 lb. pinto beans
2 slices bacon, cut into 1-inch pieces
6 cups water
1 medium yellow onion, diced
4 cloves garlic, chopped small
1 small stalk celery, diced
1 rounded tsp. chili powder
1 tsp. sugar
1 (8 oz.) can tomato sauce (Hunts)
1 tsp. salt
1/4 tsp. oregano
1/8 tsp. thyme
1/4 tsp. basil leaves
1/4 tsp. paprika

Soak beans overnight.

Place all ingredients except salt and sugar in large pan. Heat to boiling. Turn down heat, and simmer for 2 or 3 hours until beans are soft. Then add salt and sugar. Stir. Simmer for 15 more minutes.

Crock-Pot: Pour pan of boiling ingredients into Crock-Pot. Cover. Place setting on 4. Cook for 2 hours, or until beans are soft. Add sugar and salt. Stir. Cook 15 more minutes.

Submitted by: Bob Thomasson