Title: Boot Scootin' Bean Soup
Categories: Soup Bean
Yield: 6 Servings

3	c	Dried Pinto Beans
2	c	Cubed Ham
2	c	Water
22	oz	Tomato Juice
4	c	Chicken Stock (3 cans)
2	c	Chopped Onions
3		Cloves Garlic, minced
3	tb	Chopped Parsley
1/4	c	Chopped Green Pepper
2	tb	Brown Sugar
1	tb	Chile Powder
1	ts	MSG
1	ts	Salt
1	ts	Crushed Bay Leaves, (put in tea ball)
4		Whole Cloves, (put in tea ball)
1	ts	Oregano
1/2	ts	Cumin
1/2	ts	Crushed Rosemary
1/2	ts	Celery Seed
1/2	ts	Ground Thyme
1/2	ts	Ground Marjoram
1/2	ts	Sweet Basil
1/4	ts	Curry
1	c	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

previous

next