2 c. 12 bean mix
4 c. water
1 can Campbell's beef broth
1 can Campbell's chicken broth
1/4 tsp. cumin powder
1/2 tsp. thyme
1/2 tsp. white pepper
1 lg. clove garlic, minced
1 tbsp. dried parsley
1/2 minced onion
1 (6 oz.) can whole tomatoes, chopped rough
1 whole red pepper, diced
1 lb. cooked ham, diced
Tabasco, to taste

Rinse and sort beans. Place in large bowl. Cover and soak overnight. Drain. In large Dutch oven add beans and next 9 ingredients. Bring to boil. Reduce heat and simmer 1 1/2-2 hours. Add remaining ingredients and simmer until tender and the juice has thickened to a stew-like consistency. Serve over rice or with green chilies corn bread. Serves 6.