Recipe - Mexicali Tomato Bean Soup

1 pound Dried beans (pinto)
1 pound Bacon
2 cup Chopped Onion
2 cup Chopped bell pepper
6 Jalepenos, chopped & Seeded
3 pound Tomatoes, peeled & chopped
1 tablespoon Chili Powder
1 tablespoon Cumin
Salt to taste
Pepper to taste
18 ounce V8 Juice

Soak The beans overnight. Drain beans and reserve.
Dice the bacon into 1" pieces and fry until crisp.
Remove the bacon and reserve enough fat to saute the
peppers, jalepeneos and onions. Saute until the
vegtables are soft. Add the vegtables to the beans in
a soup pot along with the tomatoes with their juices.
Add all the other ingredients and simmer the soup
until the beans are tender, about 23 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini