|Dried pinto beans||1 Pound|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chili powder||1 Teaspoon|
Turn into large bowl; cover with 6 cups cold water.
Refrigerate, covered, overnight.
Next day, turn beans and liquid into a large saucepan.
Bring to boiling; reduce heat, and simmer, covered, about 1-1/2 hours, or until tender.
Drain beans, reserving liquid.
Add water to liquid, if necessary, to make 1 cup.
In large skillet, saute bacon until crisp.
Drain on paper towels, and crumble.
In bacon drippings in skillet, saute onion, green pepper, and garlic until tender - about 5 minutes.
With wooden spoon, stir in beans, bacon, salt, and chili powder.
Cook over medium heat, stirring in reserved bean liquid a little at a time and mash- ing beans until all are mashed and mixture is creamy.
Turn into serving dish.
If desired, sprinkle with chopped green pepper, crisp bacon bits, or strips of cheese.
Makes 6 to 8 servings.