|Onions||1 Large, sliced (May Use 2 Small)|
|Salt pork||1 Pound, diced|
|Finely chopped parsley||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried beans||2 Pound (Pink / Red Colored)|
|Grated parmesan cheese/Romano cheese||2 Tablespoon|
|Chile powder||2 Teaspoon (Add More As Per Taste)|
|Canned tomatoes||2 Pound (2 Cans, 1 Pound Each / 4 Cups)|
|Dried chili||4 Small|
|Bacon slices/3 tablespoons bacon drippings||4|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Soak beans overnight in water to cover (or cover beans with water, bring to a boil, boil 2 minutes, let stand 1 hour).
Add pork and garlic, cook slowly in the soaking water for about 1 hour, or until pork is tender.
Add more water, if necessary.
Meanwhile, fry bacon (or melt bacon fat) in a large frying pan; add onion and cook until tender; add all remaining ingredients except salt and cheese.
Cook, stirring frequently until thickened.
When pork is tender, add the tomato sauce to the bean mixture, and add salt to taste.
Cook slowly about 1 hour longer, or until beans are soft, but not mushy.
Stir in grated cheese.