Boot scootin' bean soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 3 | 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) |
| 4 | 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 |
Directions
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