BEANS AND PEPPERS

4 cups water 

1 1/2 cups dry pinto or great northern beans
1 tsp salt
1 can (16-oz) tomatoes, cut up 
3/4 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 tbsp brown sugar
1 garlic clove, minced
1 tsp salt
1/8 tsp pepper
3 slices bacon, crisp-cooked, drained, crumbled

In a saucepan, bring the water, beans, and 1 teaspoon salt to a boil. Reduce the heat and simmer, covered 1 1/2 hours.(Or this is a good way to use leftover beans!) Pour into a bowl; cover and chill. Drain the beans, reserving 1 1/2 cups of the liquid. Transfer the beans and the liquid to a crock pot or slow cooker. Stir in the tomatoes (do not drain), bell pepper, onion, brown sugar, garlic, 1 teaspoon salt, and pepper. Add the lid to the cooker, turn to low setting and cook for 12 to 14 hours. Stir beans and top with the crumbled bacon.

Yield: 6 servings

This is a file photo similar to this recipe. Sorry, I have not taken a picture.