Monterey Beans

I'm a big fan of bean and rice dishes but if there isn't much flavor it falls flat in my book so when I found the original recipe for Monterey Beans from the Urban Housewife I knew I had a winner. I've added garlic to the recipe and instead of using fresh tomatoes, which don't have much taste this time of year, I usually use canned diced or pureed tomatoes.
Monterey Beans

4 slices bacon, chopped or 1/2 pound sausage
1 cup chopped onion
1/2 cup chopped green pepper
1 cloved garlic, minced
2 cups cooked pinto beans
2 chopped tomatoes or 1 can diced or pureed tomatoes (it all works)
1/4 cup beef broth
1 teaspoon chili powder
1/2 teaspoon salt or to taste
1 cup shredded cheddar cheese

Saute the bacon or sausage in a little olive oil for a couple of minutes. Add the onion and green pepper and saute until the onion is translucent. Add the rest of the ingredients except the cheese and simmer for about 10 mintues. Add the cheese over low heat and stir until mixture is smooth, about 5 minutes. Serve over rice if desired. 6 servings.