Ingredients
- 3 cans
- 3 garlic (cloves)
- 700 gr pinto beans (dried)
- 600 ml tomato juice
- 950 ml chicken stock
- 475 ml water
- 450 gr cubed ham
- 240 ml sherry
- 240 gr onions (chopped)
- 34 gr green pepper (chopped)
- 28 gr brown sugar
- 8 gr chile powder
- 5 gr parsley (chopped)
- 4 gr msg
- 3 gr salt
- 2 gr oregano
- 1 gr bay leaves (crushed)
- 1 gr cumin
- 1 gr rosemary (crushed)
- 1 gr celery seed
- 1 gr thyme (ground)
- 1 gr curry
- 1 gr marjoram (ground)
- 1 gr 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
