1 teaspoon salt
1/3 cup water
1 tablespoon vegetable oil
4 red bell peppers, stemmed and seeded
1 (16 ounce) can pinto beans
3 drops hot pepper sauce
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 cup safflower oil
Place salt and water in small bowl. Add oil and pinto beans; mix well.
Cook peppers in oil, stirring occasionally, about 5 minutes or until peppers are crisp-tender. Drain peppers and place in large pot with enough water to cover and cover peppers completely. Cover and bring to a boil, stirring frequently, about 15 minutes.
Add peppers, hot pepper sauce, paprika, garlic powder, Worcestershire sauce and safflower oil. Bring to a boil, stirring occasionally, about 5 minutes, or until blended. Serve hot.