ROCKY MOUNTAIN SOUP

3 cups water

1-1/2 cups pinto beans

3 slices of bacon, chopped

2 cloves garlic, minced

1/2 green pepper, diced

1/2 cup chopped onion

1 (1 lb.) can tomatoes, cut up

2/3 cup brown rice, uncooked

1 teaspoon salt

1 tablespoon chili powder

1/2 teaspoon black pepper

Rinse beans. In a large kettle combine beans and water and bring to a boil. Reduce heat and simmer 2 minutes. Let stand one hour. Drain. Add 6 cups of water to beans. Simmer, covered, 1 hour. Cook bacon until almost crisp. Add onion and garlic. Cook until onions and garlic are transparent, but not brown. Stir bacon mixture, rice and spices into beans. Cover and simmer for 45 minutes to 1 hour, or until beans and rice are tender. Stir occasionally. Serves 6-8.