Bourbon.

(just sayin  )

Gourmet Bean Soup

2 tablespoon parsley
1  bay leaf
3/4 teaspoon marjoram
3/4 teaspoon Thyme
10 cups chicken or ham stock
1/2 cup butter
1 cup onion; chopped
4  carrots; chopped
3  celery ribs; chopped
2 cloves garlic; minced
1/2 pound ham; cubed
1 can diced tomatoes; 28 oz.
1 tablespoon prepared mustard
salt and pepper to taste

One handful of each of the following dried beans: Butter beans, green peas,
yellow peas, black-eyed peas, great northern beans, pinto beans, kidney
beans, red lentils. (For gift jar, layer a handful of each bean in a one
quart jar, print out recipe, and attach to the jar)

Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans with
parsley, bay leaf, marjoram, and thyme. Add Chicken or Ham stock. Bring to
boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or until beans
are tender. In a skillet, melt butter and saute' onion, carrots, celery and
minced garlic. Add to beans and stock. Finally, add Ham, can of tomatoes,
mustard, and salt and pepper. Simmer awhile longer and then enjoy. A very
hearty soup that's great in a snowstorm!!

I've got my beans on the counter and I'll be soaking tonight for tomorrow's dinner.

UGH! Ya'll just reminded me -- I've got to go get some blackeyed peas. Gotta eat 365 of the darn things on Friday just for good luck in 2010. (Did I mention that I HATE blackeyed peas - only eat 'em on Jan 1st). Oh well with some pork roast, sweet taters and corn bread maybe they'll be tolerable.

And maybe a little BOURBON!! 

Hugs BD