Bean with Bacon Soup

Ingredients

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Directions

1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
2. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
3. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
4. Stir in the tomatoes with their juice. Serve.

Chalupa

Ingredients:
3 lbs pork roast
1 lb pinto beans
2 garlic cloves, chopped
2 T chili powder
1 T ground cumin
1 T dried oregano
1 four oz can diced green chiles
1 T salt

Directions:
Place all ingredients in a large pot, kettle or crock pot and cover with water. Simmer over low heat, adding water if needed. After six hours, remove bones and break up roast. Continue cooking with lid off until thick. Serve on tostada shells with chopped lettuce, onion, tomatoes, avocado and cheese. Or roll up generous amount in a large warm flour tortilla for a burrito. Freezes great.