Tiffany Bean Pot Recipe

• 2 c. pint beans, washed & soaked overnight
• 4 c. water
• 4 c. fresh chicken stock or possibly 1 1/2 tbsp. chicken stock base in 4 c. water
• 2 3/4 c. tomato juice
• 1 c. diced, cooked ham
• 1 tbsp. ham stock base
• 3 med. onions, diced
• 1/4 c. diced green pepper
• 1/4 c. firmly packed brown sugar
• 3 tbsp. parsley flakes
• 1 tbsp. chili pwdr
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon rosemary
• 1/2 teaspoon celery seed
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon basil
• 1/4 teaspoon curry pwdr
• 1/4 teaspoon garlic salt
• 1 bay leaf
• 2 whole cloves

1. Wash beans and soak overnight in water to cover.
2. Drain and reserve liquid for stock, if you like.
3. Combine ham, ham stock base, onion, green pepper, brown sugar, parsley flakes, chili pwdr, salt, oregano, cumin, rosemary, celery seed, thyme, marjoram, basil, curry pwdr, garlic salt, bay leaf and whole cloves with water, chicken stock and tomato juice in large pot.
4. Add in liquid removed beans.
5. Cover and cook over low heat for 1 to 2 hrs or possibly till beans are tender.
6. Stir occasionally to prevent sticking.

pint beans, water, chicken, tomato juice, ham stock base, onions, green pepper, brown sugar, parsley flakes, chili pwdr, salt, oregano, cumin, rosemary, celery, thyme, marjoram, basil, curry pwdr, garlic salt, bay leaf, cloves

Taken from cookeatshare.com/recipes/tiffany-bean-pot-60490 (may not work)