2 c. beans (mixed)
2 qts. water
1 ham hock
1 1/4 tsp. salt
1/4 tsp. pepper
1 lg. onion
1 clove garlic, minced
1 chili pepper, chopped
1/4 c. lemon juice
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped

Sort and wash bean mix; cover with water. Soak overnight. Drain beans; add 2 quarts water, salt, pepper, and ham hock. Cover; boil. Simmer 1 1/2 hours until beans are tender. Add other ingredients; simmer 30 minutes. Remove ham hock; remove meat from bone. Chop meat; return to soup. Makes 2 1/2 quarts. Keep covered in refrigerator; improves with age.