Ingredients:

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

Directions:

1. 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.

2. 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.

3. 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.

Bon Appetit!