1 lb. dry pinto beans, soaked
1 lb. hot Italian or Mexican sausage
1 c. chopped onion
10 c. water
8 tsp. or 8 cubes beef bouillon cubes
1 tsp. basil leaves
1 tsp. marjoram leaves
1 (4 oz.) can chopped mild green chilies

Brown sausage; add onion, cook and stir until tender. Add remaining ingredients except chilies, bring to a boil. Reduce heat, cover and simmer 2 hours or until tender. Stir in chilies. Heat through. Refrigerate leftovers.