1 1/2 c. dry, red or kidney beans
1 lg. onion, sliced
1 green pepper, chopped
1 1/2 tsp. salt
1 bay leaf
1 lb. ground beef
2 c. tomatoes
1 can tomato sauce
1 tsp. chili powder
Dash of paprika

Rinse beans. Add to 1 1/2 quarts cold water. Bring to boil; simmer 2 minutes. Remove from heat; cover. Let stand 1 hour. Add 1 teaspoon salt to beans and the soaking water; cover and simmer until tender, approximately 1 hour. Drain and reserve the bean liquid. Brown onions, green peppers and meat in a little oil. Add beans and remaining ingredients. Cook in heavy deep, saucepan or deep skillet. Cover and simmer for 1 1/2 hours adding reserved bean liquid if needed. Serve over cooked rice.