boot scootin' bean soup

6 servings
3 cups Dried Pinto Beans
2 cups Cubed Ham
2 cups Water
22 ounces Tomato Juice
4 cups Chicken Stock (3 cans)
2 cups Chopped Onions
Cloves Garlic, minced
3 tablespoons Chopped Parsley
¼ cup Chopped Green Pepper
2 tablespoons Brown Sugar
1 tablespoon Chile Powder
1 teaspoon MSG
1 teaspoon Salt
1 teaspoon Crushed Bay Leaves, (put in tea ball)
Whole Cloves, (put in tea ball)
1 teaspoon Oregano
½ teaspoon Cumin
½ teaspoon Crushed Rosemary
½ teaspoon Celery Seed
½ teaspoon Ground Thyme
½ teaspoon Ground Marjoram
½ teaspoon Sweet Basil
¼ teaspoon Curry
1 cup Sherry

Yield: 8 - 10 Servings

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

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