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Mexican Pinto Beans

1 pound of dried pinto beans
5 cups of water
6 slices of bacon, finely chopped
1 large onion, chopped
1/2 green pepper, chopped
1 1/2 tablespoons of ground cumin
1 tablespoon of chili powder
1 1/2 teaspoons of salt
1 teaspoon of pepper

Sort and wash beans in a Dutch oven. Cover with water 2 inches above beans, bring to a boil. Boil 1 minute. Cover, remove from heat, and let stand 1 hour.
Drain and return pinto beans to Dutch oven.
Add 5 cups water and remaining ingredients. Bring to a boil; cover heat, and simmer 1 1/2 hours or until beans are tender. Serve with slotted spoon. Yield: 7 cups

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