Arizona Mountain Soup - cooking recipe

Ingredients

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

Preparation

Rinse beans.
In 5-quart kettle, combine beans and 3 cups water.
Cover and let stand overnight.
Do not drain.
Simmer, covered, 2 hours or until beans are tender; drain, reserving 2 cups liquid.
In kettle, cook bacon until crisp.
Add onions and garlic.
Cook and stir until tender but not brown.
Stir in beans, tomatoes, rice, salt, paprika and pepper.
Add reserved bean liquid and 2 cups water.
Bring to boil and simmer 1 hour.
If too thick, add water.