Lg. limas
Baby limas
Navy beans
Lentils
Green split peas
Barley
Black eye beans
Pinto beans
Kidney beans
Yellow split peas
Black beans

In a large container, combine 1 lb. each of any mixture of beans desired (or use suggestions listed in recipe.) Mix well. Store in an airtight container (a large glass jar works well).

When ready to prepare, scoop out 1 lb (16 oz) dry beans; rinse well under running water and pick over to remove any imperfect beans or debris.

Place in large kettle or cooker and cover with water 2 inches above the bean line. Add 2 tablespoons salt, soak overnight. Drain in the morning.

Add 2 quarts water, 2 ham hocks or piece of ham, 3 cloves minced garlic (optional). Bring to boil, add 1 large onion, 1 (16 oz.) can tomatoes, 1 teaspoon chili powder, juice of a lemon and pepper to taste.

Simmer for 3 hours (or if using a slow cooker, 3 hours on high, 5 hours on low).

Remove ham from hock before serving.

Note: Use 1 pound mixed beans for each recipe. Makes 4 quarts.