Mexican Pinto Beans - cooking recipe

Ingredients

1 lb. dried pinto beans
5 c. water
6 slices bacon, finely chopped
1 large onion, chopped
1/2 green pepper, chopped
1 1/2 Tbsp. ground cumin
1 Tbsp. chili powder
1 1/2 tsp. salt
1 tsp. pepper

Preparation

Sort and wash beans.
Place in Dutch oven.
Cover with water 2-inches above beans.
Cover and bring to a boil.
Boil 1 minute. Remove from heat and let stand 1 hour.
Drain beans and return to pot.
Add 5 cups water and remaining ingredients.
Bring to boil; cover and reduce heat.
Simmer 1 1/2 hours or until beans are tender.
Serve with a slotted spoon.
Yields 7 cups.