1/2 c. dried black beans
1/2 c. dried red kidney
1/2 c. dried navy (white)
1/2 c. black eyed peas
1/2 c. baby lima beans
3/4 lb. Andouille (spicy New Orleans) sausage
1 med. smoked ham hock - about 10 oz.
4 c. water
1 lg. carrot, unpeeled, broken into pieces
3 lg. ribs celery, broken into pieces
3 lg. sprigs parsley
1 very lg. onion
1/4 c. olive oil
2 lg. garlic cloves, finely chopped
1 lg. bay leaf
2 1/2 tsp. salt
2 tsp. paprika
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. black pepper
1/4 tsp. cinnamon
2 c. chopped canned tomatoes
2 c. beef stock
1 tsp. red wine vinegar

Place all beans except limas in a bowl and cover with water. Soak overnight. Soak limas separate. Cover sausage and ham hock with the 4 cups water and bring to boil. Add carrots, celery and parsley. Simmer for 1 hour, remove sausage after about 15 minutes. Saute chopped onion in olive oil until wilted and brown, about 5 minutes. Add garlic and set aside.

Drain and degrease liquid in which sausage and ham were cooked. Reserve liquid. Discard vegetables and remove any meat from hock. Chop coarsely. Discard skin and bones. Drain mixed beans and place in a large pot. Measure degreased liquid and add enough water to make 4 cups. Pour over beans and bring to a boil. Add onion-garlic and simmer. Add spices. Simmer 1 1/2-2 hours. Add tomatoes and beef stock to pot. Add lima beans. Simmer until they are just cooked, about 30 minutes. Cut sausage into 1/4 inch rings. Add to soup along with ham and vinegar. Simmer again a few minutes.