2 c. pint beans, washed & soaked overnight
4 c. water
4 c. fresh chicken stock or 1 1/2 tbsp. chicken stock base in 4 c. water
2 3/4 c. tomato juice
1 c. diced, cooked ham
1 tbsp. ham stock base
3 med. onions, diced
1/4 c. diced green pepper
1/4 c. firmly packed brown sugar
3 tbsp. parsley flakes
1 tbsp. chili powder
1 tsp. salt
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. rosemary
1/2 tsp. celery seed
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. curry powder
1/4 tsp. garlic salt
1 bay leaf
2 whole cloves

Wash beans and soak overnight in water to cover. Drain and reserve liquid for stock, if desired.

Combine ham, ham stock base, onion, green pepper, brown sugar, parsley flakes, chili powder, salt, oregano, cumin, rosemary, celery seed, thyme, marjoram, basil, curry powder, garlic salt, bay leaf and whole cloves with water, chicken stock and tomato juice in large pot. Add drained beans. Cover and cook over low heat for 1 to 2 hours or until beans are tender. Stir occasionally to prevent sticking.