Arizona Mountain Soup

• 1 1/4 c. dry pinto beans
• 4 slices bacon, chopped
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 (l lb.) cans tomatoes, cut up
• 1 1/2 c. cooked brown rice
• 2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper

1. Rinse beans.
2. In a 5-quart kettle, combine beans and 3 cups water.
3. Cover and let stand overnight.
4. Do not drain.
5. Simmer, covered 2 hours or until beans are tender.
6. Drain, reserving 2 cups liquid.
7. In kettle, cook bacon until almost crisp.
8. Add onion and garlic.
9. Cook and stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper.
10. Add reserved bean liquid and 2 cups water.
11. Bring mixture to boil.
12. Cover and simmer 1 hour, stirring occasionally.
13. Serve 8. Great with cornbread.

pinto beans, bacon, onions, garlic, tomatoes, brown rice, salt, paprika, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251352 (may not work)