Burgundy Bean Soup - cooking recipe

Ingredients

1 lb. dry pinto beans
8 c. water
1 3/4 lb. meaty ham bone or ham hocks
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 (16 oz.) can tomatoes, cut up
1 1/2 c. Burgundy wine
1 (8 oz.) can tomato sauce
2 Tbsp. brown sugar

Preparation

Soak beans in water overnight.
(Or bring beans to a boil. Reduce heat and simmer 2 minutes.
Cover and let stand 1 hour.) Add the next seven ingredients; bring to a boil.
Cover and simmer 1 1/2 hours, stirring occasionally.