Mexicali Tomato Bean Soup

Ingredients

some pepper to
500 gr beans
1 bacon
240 gr onion
270 gr bell pepper
6 jalepenos
900 gr tomatoes
8 gr chili powder
18 v
8 juice

Instructions

Soak The beans overnight. Drain beans and reserve. Dice the bacon into 3 cm 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.