2 c. French Market soup beans
2 qt. water
1 ham bone with plenty of meat
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can whole tomatoes, undrained, chopped
1 lg. onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped
1/4 c. lemon juice

Wash the beans and put in a soup pot. Cover with water 2 inches above the beans and soak overnight. Drain the beans and add the remaining ingredients. Cover and bring to a boil; reduce heat and simmer about 2 hours until beans are tender. Remove ham bone from soup, cut off meat and chop. Return meat to soup and stir. Yield: 2 1/2 quarts.