2 c. pinto beans, soak overnight
5 c. fresh water
1 lb. cured ham, cubed in sm. pieces
1 (22 oz.) can tomato juice
4 c. chicken stock
3 med. onions, chopped
3 cloves garlic, minced (or 1 tsp. minced garlic)
3 tbsp. chopped parsley
1/2 c. diced bell pepper
2 tbsp. chili powder or to your taste
1 tbsp. MSG (Accent)
1 tsp. salt
1 tbsp. crushed bay leaves
1 tbsp. oregano
1 1/2 tbsp. cumin seeds
1/2 tbsp. rosemary leaves, crushed
1/2 tbsp. ground thyme
1/2 tbsp. ground marjoram
1/2 tbsp. sweet basil
1/2 tbsp. curry powder
4 whole cloves

1/2 tbsp. = 1 1/2 teaspoon.

Cook until beans are tender, slower the better, adding water if needed. If desired, add 1 cup sherry just before serving. Freezes well. Anasazi beans = excellent in place of pintos.