Tiffany Bean Pot

Yield: 6-8 servings

Ingredients:

2 cups dried pinto beans plus water for soaking
4 cups water
4 cups chicken stock
2 ⅔ cups tomato juice
1 cup diced cooked ham (optional)
3 medium onions, diced
¼ cup diced green pepper
¼ cup firmly packed brown sugar
3 tablespoons chopped parsley
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon oregano
½ teaspoon cumin
½ teaspoon rosemary
½ teaspoon celery seed
½ teaspoon thyme
½ teaspoon marjoram
½ teaspoon basil
¼ teaspoon curry powder (preferably The St. Louis Herb Society Curry Powder)
¼ teaspoon garlic salt
1 bay leaf
2 whole cloves

Directions:

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

Combine all the ingredients, except the drained beans and the reserved stock, in a large pot. Add drained beans. Cover and cook over low heat for 1-2 hours, or until beans are tender. Stir occasionally to prevent sticking.

Adapted from The Elsah Landing Restaurant Cookbook, 1981.
This recipe was featured in the January 2023 issue of the Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Tiffany Bean Pot

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