Mexican Bean Hot Pot - cooking recipe

Ingredients

1 (1 lb.) pkg. dry pinto or kidney beans
1 1/2 lb. Italian or Mexican sausage
1 c. chopped onion
8 tsp. instant beef bouillon or 8 beef bouillon cubes
1 tsp. basil leaves
1 tsp. marjoram leaves
1 (4 oz.) can chopped green chilies (undrained)

Preparation

Cover beans with water and let stand overnight; drain. Brown sausage in Dutch oven. Add onions; cook and stir until tender. Add remaining ingredients, except chilies. Bring to boil; reduce heat and simmer, covered, for 2 hours or until tender. Stir in chilies; heat through. Makes about 3 quarts.