2 cups mixed dried beans
8 cups water
1 (8 ounce) package bacon
1 large onion, chopped
1 bay leaf
½ teaspoon salt
¼ teaspoon garlic powder
1/8 teaspoon pepper
1 (14 oz.) can taco sauce
1 (12 oz) package link sausage or 1 pound ham

Rinse beans and discard imperfect ones. Combine beans and water in a large pot. Cover and bring to a boil. Boil 2 minutes. Remove from heat and let stand for 1 hour. Add bacon, onion, bay leaf, salt, garlic powder and pepper to beans. Bring to a boil and then reduce heat. Cover and simmer for 1 ½ to 2 hours or until beans are tender. Add remaining ingredients and simmer 15 minutes.

1 cup peeled and diced potatoes
1 cup peeled and diced carrots
6 slices bacon
1/3 cup chopped onion
¼ cup all-purpose flour

1 tsp. salt
Dash of pepper
3 cups milk
1 cup half & half
2 cups cooked fresh corn, cut from the cob (or fresh frozen)

Combine the potatoes, carrots and ½ cup of water in a small saucepan. Bring to a boil, lower the heat and cook until tender, about 15 minutes. In a skillet, cook the bacon until crisp. Reserve drippings. Crumble the bacon and set aside.

In a large saucepan, sauté the onion in 3 Tbs. of bacon drippings for 5 minutes. Blend in the flour, salt and pepper. Gradually stir in the milk and half-and-half. Add the potatoes, carrots, and their liquid. Cook and stir until smooth and slightly thickened. Add the corn and heat through. Adjust seasonings. Serve in bowls with bacon garnish.