Ingredients
- 3 cans
- 3 garlic (cloves)
- 3 c pinto beans (dried)
- 22 oz tomato juice
- 4 c chicken stock
- 2 c water
- 2 c cubed ham
- 1 c sherry
- 2 c onions (chopped)
- 1/4 c green pepper (chopped)
- 2 tb brown sugar
- 1 tb chile powder
- 3 tb parsley (chopped)
- 1 t msg
- 1 t salt
- 1 t oregano
- 1 t bay leaves (crushed)
- 1/2 ts cumin
- 1/2 ts rosemary (crushed)
- 1/2 ts celery seed
- 1/2 ts thyme (ground)
- 1/4 ts curry
- 1/2 ts marjoram (ground)
- 1/2 ts sweet basil
Soak beans overnight. Add all other ingredients except sherry and bring to boil. Cook slowly until beans are tender. Add Sherry. Copyrighted, TEXAS WINE SOCIETY COOKBOOK, 1992 Provided by: 'Ol Ed, The Orchid Man
