Spicy Tex mex Beans

Put beans into a 6-quart stockpot and add enough cold water to cover. Soak beans overnight. Drain beans thoroughly in a colander and rinse once more. Return beans to stockpot and add enough cold water to cover. Bring mixture to a boil over high heat. Reduce heat to low and let beans simmer, uncovered, for about 2 to 2 1/2 hours, until beans become just tender but not soft. Heat oil in a large skillet over medium-high heat. Saute tomatoes, onion, bell pepper, jalapenos and garlic together, stirring constantly until everything is soft and well combined. Stir in chili powder and cook for 2 minutes more. Add tomato mixture, dried red peppers, black pepper and salt to beans. Stir to mix well. If more liquid is needed, add some water or beer, but do not let mixture become too liquid (it should be very thick). Let beans continue to simmer uncovered for 30 minutes to 1 hour, stirring occasionally and adding a little more liquid if needed. Taste and add more salt if needed, just before serving. Serve hot. Makes ten to twelve servings.