2 c. dry pinto beans
1 lb. ham, cubed
1 qt. water
2 (13 1/2 oz.) cans tomato juice
4 c. chicken broth
1 med. onion, chopped
2 med. cloves garlic, minced
3 tbsp. chopped parsley
1/4 c. chopped green pepper
4 tbsp. brown sugar
1 tsp. salt
1 bay leaf
1/2 tsp. celery seed
4 whole cloves
1 1/2 tsp. fines herbs

Thoroughly wash beans and soak overnight covered in water. Drain and rinse again. Add all the ingredients and bring to a boil, reduce heat and simmer covered until beans are tender, about 6 to 8 hours. Serves 12.