2 c. mixed dry beans
10 c. water
2 cloves garlic
1 lb. ham hocks

SUGGESTED VEGGIES:

1/2 eggplant, cubed
3 med. beets with stems, sliced
3 carrots, sliced
1 c. red cabbage, chopped
1 (15 oz.) can whole tomatoes
1 lg. pear

SPICES:

3 bay leaves
1 tsp. savory leaf
3 tsp. salt (adjust to taste)
Pepper to taste
1/2 c. white wine (optional)
4 whole cloves
1 1/2 tsp. cumin
1/4 c. sweet mustard

Let beans soak overnight in twice the volume of water. Drain and rinse. Saute 1/2 of the ham hocks with garlic, onion and a bit of olive oil. Then, in large pot, simmer together beans, water, sauteed mixture, bay leaves, cloves and remaining ham hocks for 1/2 hour.

Steam carrots and beets until partially tender. Prepare vegetables, add to beans with the spices, bring to a boil. Simmer for 1 hour or until vegetables are tender. Adjust salt and pepper to taste. To serve: Serve with hot corn bread.