Stormy Bean Soup

20 ozs pinto beans (dry) 3 jalapenos (seeds removed and chopped) 1 white onion (diced) 4 garlic cloves (pressed or diced) 2 tsps cumin 112 tbsps chili powder

1-3 tsps salt 1 green bell pepper (seeds removed and chopped) 12 ozs rotel tomatoes  3 slices bacon (center-cut, cooked crispy and crumbled into small)  1/2 pound of cooked ground turkey (optional) creole seasoning

	1. Rinse and sort beans well, removing and dirt, rocks and un-bean stuff.
	2. Place beans on large pot and cover with water 2 inches above beans.
	3. Bring to a rolling boil. Place lid on pot. Remove from heat. Let stand 1 hour.
	4. Keep water inches Add 3 more cups of hot water. Turn heat to high. Add all ingredients except creole seasoning. Boil rapidly for 10 minutes.
	5. Place lid on beans and turn down to medium low and simmer for and hour, stirring at least every 20 minutes from the bottom.
	6. Boil 1 1/2 cups of water and add at 1 hour mark (boil so beans don't split). Stir and then cook for another hour, stirring at least every 20 minutes from the bottom.
	7. At 2 hour mark, taste juice with beans. Add creole seasoning a little at a time and remember if you refrigerate that the salt will show 9more when you reheat. Best if you only put creole seasoning in your OWN BOWL of beans.