2 c. dried beans (12-15 varieties)
2 qts. water
1 ham hock
1 1/4 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped
1/4 c. lemon juice (the real thing)
1 lg. onion, chopped

Sort and wash beans. Place in a Dutch oven Cover with water 2 inches above top of beans. Soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup and remove meat from bone. Chop meat and return to soup. Makes 2 1/2 quarts.