Categories: Soup, chili, stew

Ingredients

• 2 cups dried pinto beans
• 1 lb. ham, cubed (or turkey ham)
• 1 quart water
• 22 oz. can tomato sauce (or diced tomatoes)
• 2 cups chicken stock
• 2 onions, chopped
• 3 cloves garlic, minced
• 3 Tbsp. parsley, minced
• 1/4 cup green pepper, chopped
• 2 Tbsp. brown sugar
• 2 bay leaves, whole (remove the bay leaves before serving)
• 1 Tbsp. chili powder
• 1 tsp. salt
• 1 tsp. oregano
• 1 cup sherry
• Optional:
• 1/4 tsp. rosemary leaves, crushed
• 1/4 tsp. ground thyme
• 1/4 tsp. ground marjoram
• 1/4 sweet basil
• Leftovers from your refrigerator such as cabbage, corn, peas, or carrots

Directions

1. Cover beans with water and soak overnight. When ready to cook, drain the water, rinse the beans, and then add the remaining ingredients.

2. Bring to a slow boil and simmer for 3 hours or until beans are tender. Serve it with a sprinkle of parmesan cheese.

Email to a friend | Print this recipe | Back