2 c. dried pinto beans
1 lb. ham, cubed or diced (no fat)
1 qt. water
1 (22 oz.) can tomato juice
4 c. chicken broth (not bouillon)
3 onions, chopped
3 tbsp. parsley, dried or fresh
1/2 c. chopped green pepper
4 tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1 tsp. oregano
4 bay leaves (remove when served)
1/2 tsp. ground cumin
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. sweet basil
1/2 tsp. marjoram
1/4 tsp. curry powder
4 whole cloves
1 c. sherry, added at end (optional)

Soak beans overnight in plenty of water. Drain, discard water and wash well. Add all ingredients together in heavy pan with lid. Bring to a boil. Cover and simmer until beans are tender, about 3 hours. Add sherry and serve. Easy. Can be frozen and microwave to reheat.