PART 1 OF 3:
Adzuki beans
Baby lima beans
Black beans
Blackeye peas,
Cranberry or anasazi beans
Great Northern white beans
Kidney beans
Lentils
Mung beans
Navy beans
Pink beans
Pinto beans
Sm. red beans
Whole or split green peas and whole or split yellow peas

Rinse and soak 1 pound dried bean mixture overnight in several quarts of cold water.

Notes: I usually make this up in large batches and bag it in 1 pound units. Don't worry if you can't locate all the beans, a "quorum" will do.

PART 2 OR 3:
1 ham hock with meat left on it
1 1/2 qts. water
1 tbsp. salt
1 bay leaf
1/2 - 1 tsp. Tabasco sauce
1 tsp. each of fennel, thyme, marjoram, celery seed, and dried parsley

Drain and rinse soaked beans. Add water, ham hock, salt, garlic, and spices. Bring to a boil and simmer, covered, for 3 hours. Discard bay leaf. Set aside ham hock to cool.

Notes: The ham hock may be substituted with a lamb shank or with 1 pound lean Canadian bacon. If you double the water form 1 1/2 quarts to 3 quarts, this dish becomes "French Market Soup".

PART 3 OF 3:
1 lg. can whole undrained tomatoes
1/2 stick pepperoni, sliced
1/2 lg. Spanish onion, chopped
6 ribs celery, chopped
1 tsp. cayenne pepper
2 cloves garlic, crushed
1/2 c. fresh parsley, chopped
1 lb. boneless chicken breast, cubed (optional)
1/2 - 1 c. dry red wine (optional)

Add tomatoes, onion, celery, garlic, and cayenne pepper. Bring to a boil and simmer, uncovered, for 90 minutes. Cut ham off the shank. Add ham and pepperoni (and chicken, if desired). Simmer an additional 45 minutes. Add fresh parsley (and red wine, if desired). Simmer an additional 15 minutes.

Notes: The pepperoni may be substituted with 1 pound Italian sausage. Flavor improves with age, so this dish is best made the day before and refrigerated overnight before serving.