Boot Scootin' Bean Soup

Well, y’all, this soup means business.

Dried pinto beans get an overnight soak, then simmer with cubed ham, tomato juice, chicken broth, and enough herbs and spices to fill a spice rack: cumin, oregano, rosemary, thyme, marjoram, basil, bay leaves, cloves, and a kick of chili powder.

A touch of brown sugar rounds out the tomato tang, and a whole cup of sherry stirred in at the end gives it a rich, warming finish that’ll knock your boots off.

This is the kind of soup you put on in the morning and let it do its thing all day. The beans turn creamy, the ham gets melt-in-your-mouth tender, and the broth thickens into something you want to sop up with a big hunk of cornbread.

Serves 4 to 6 hungry folks, and it’s even better the next day.

Kitchen Tips

• Put the bay leaves and whole cloves in a tea ball or cheesecloth so you can fish them out easily.
• Don’t skip the overnight bean soak. It cuts the cooking time way down and gives you a creamier texture.
• Add the sherry right at the end so the flavor stays bright and doesn’t cook off.