1 pound pinto beans 1/2 gallon water 1 can tomato puree 1 clove garlic 1 tablespoon salt 1 teaspoon pepper 1 tablespoon chili powder 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/4 cup milk 2 tablespoons wheat flour Butter Wash beans thoroughly and soak overnight in water. Use this water for cooking. Add tomato puree, salt, pepper garlic, chili powder, Worcestershire and hot sauce. Simmer over very low fire until the beans are tender. Add wheat flour to milk to make a paste and add to bean mixture. Continue cooking until the soup is of the desired consistency. This recipe was in an island paper when we were stationed in Okinawa in the late 70's and early 80's. Hope you enjoy!