1 c. dry pinto beans
1/2 c. dry navy or red beans
1/2 c. dry baby lima beans or garbanzo
1-1/2 lbs. smoked ham hocks
2 (16 oz.) cans stewed tomatoes, broken up
1 c. onion, chopped
2 cloves garlic, minced
2 bay leaves
1/4 tsp. ground red pepper
1/2 lb. smoke sausage, sliced, cooked and drained
1 lb. chicken thighs (about 6)
3 tbsp. snipped parsley

Rinse beans. Combine and add enough water to cover. Bring to boiling, reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain. Add 6 cups fresh water and ham hocks. Bring to boiling. Reduce heat, cover, simmer 1 hour. Remove ham hocks. Cool, then cut off meat, chop and return to mixture.

Add undrained tomatoes, celery, onion, garlic, bay leaves and red pepper. Add sausage and chicken. Bring to boiling. Reduce heat, simmer 1 hour or until chicken and beans are tender. Remove chicken. Cool, then cut off meat, chop and return to mixture. Add parsley and remove bay leaves.