Pioneer Stew

1 1/4 cups (8 oz.) dried pinto or kidney beans
3 cups cold water
2 bay leaves
1 teaspoon salt
1/2 to 1 lb. ground beef
1/2 cup onion, chopped
1/2 cup green pepper, finely diced
1 can (1 lb.) whole kernel corn, drained
1 can (1 lb.) tomatoes, undrained
1 1/2 teaspoons chili powder
1 teaspoon salt
1 tablespoon flour
1/2 cup (2 oz.) sharp Cheddar cheese, shredded

In large saucepan place washed and drained beans, cold water, bay leaves and 1 teaspoon salt. Bring to boil; cover and simmer 2 minutes. Remove from heat; let stand for 1 hour. Return to heat; simmer 1 1/4 hours. In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender; drain off fat. Add meat to mixture, corn, tomatoes, chili powder and salt to taste to beans; simmer 20 minutes. Combine flour with 2 tablespoons water. Stir into stew; cook and stir until bubbly. Stir in cheese. Serves 8.