For this recipe I use a leftover ham shank with some meat left on. You can also use 2 to 2 1/2 cups of cut up ham or ham hocks.

The beans are a dry bean/lentil mix containing 13 to 15 variations of beans. They can be purchased in 1 or 2 pound packages.

1. Wash beans thoroughly.

2. Place beans in a large kettle, cover with water, add 2 tablespoons salt, soak overnight.

3. Drain beans, add 2 quarts of water and ham.

4. Simmer 2 1/2 to 3 hours.

5. Add:

1 lg. onion, chopped
1 (26 to 30 oz.) can peeled tomatoes with juice
1 tsp. chili powder or 1 pod red pepper (optional)
1 clove garlic, chopped (or garlic powder to taste)
Juice of 1 lemon
1 tsp. ginger (to prevent gastric distress)
Salt and pepper to taste

6. Simmer another 30 to 60 minutes.

7. Serve with fresh salad and bread or rolls.

8. Leftovers can be frozen.