Instructions: Soak beans in a large pot of water overnight. Drain and rinse. Use the smaller number of ingredients for 2 pounds of beans and the larger number for 4 pounds of beans. In a large skillet, at medium-low heat, cook together butter, onions, carrots, and garlic until veggies are softened and onions are golden. Do NOT allow them to brown. Into the large pot of beans add the cooked vegetables, all the remaining ingredients and the amount of water necessary for the amount of beans used. Bring to boiling. Reduce
heat. Cook at least 4 hours over low heat. Remove Bay Leaf before serving.

Splash each serving with a musty sherry, if desired.

*Note: Any kind of meat can be added to this soup. Leftover roasted chicken, bacon, Spam, ham, hot dogs, roast beef, sausages, ham hocks whatever you have on hand - and as much as you wish to add.

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