Mexicali Tomato Bean Soup

1 lb Dried beans (pinto)

1 lb Bacon

2 c Chopped Onion

2 c Chopped bell pepper

6 Jalepenos, chopped & Seeded

3 lb Tomatoes, peeled & chopped

1 tb Chili Powder

1 tb Cumin

Salt to taste Pepper to taste 18 oz V8 Juice

Soak The beans overnight. Drain beans and reserve. Dice the bacon into 1" pieces and fry until crisp. Remove the bacon and reserve enough fat to saute the peppers, jalepeneos and onions. Saute until the vegtables are soft. Add the vegtables to the beans in a soup pot along with the tomatoes with their juices. Add all the other ingredients and simmer the soup until the beans are tender, about 2-3 hours.