Yield: 6 servings
Measure | 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 \N | 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 \N | 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