12 oz. dry beans (navy, pinto, black, red, lima, black-eyed, etc.)
7-8 cups water
1 cup unsalted chicken stock (or 1 can chicken broth)
1/4 tsp. coriander
1 bay leaf
1 medium small onion, minced
2 dashes Tabasco
4 oz. ham hock or shank (best fresh, not smoked)
salt, to taste
3 oz. dry lentils

Wash beans and soak overnight, drain. OR combine beans and 8 cups water in pot; bring to boil; cover and let stand about 2 hours; drain.

After beans have soaked, combine all ingredients EXCEPT lentils. Use salt to taste -- about 3/4 tsp is good if using unsalted stock; less if using salted stock or broth. Bring to boil over medium heat, cover, lower heat for slow boil and cook for about 80 to 100 minutes stirring occasionally and adding water if necessary or desired. Cook until you consider the beans "just about done". If limas are in your mix, it is best is you remove their outer hulls (most will be floating loose).

Add lentils and continue cooking (covered) at low boil for 20 to 25 minutes. Remove pork; cut from bone and return to pot. Adjust water and salt to desire, heat fully and serve immediately or refrigerate and reheat for a thicker broth.

You can add the lentils at the beginning (do not soak), but they will be extremely soft compared to the beans.

Submitted by: Mike Thies