2 c. dried pinto beans
1 tsp. each: crushed bay leaves, Accent, oregano
1/4 tsp. each: crushed rosemary, celery seed, thyme, marjoram, and sweet basil
1 tbsp. chili powder
1 qt. water
22 oz. can tomato juice
3 garlic cloves, minced
2 c. chicken stock
1 lb. ham, cubed
1 c. sherry
2 tbsp. brown sugar
1/4 c. green pepper, chopped
3 onion, chopped
1 green onion, chopped

Cover beans with water and soak OVERNIGHT. Add remaining ingredients except for sherry. Bring to slow boil and simmer for 3 hours or until beans are tender; add sherry. Serve in soup bowls topped with chopped green onions. Serves 6 generously.