1 c. dry pinto beans
1/2 c. dry red beans
1/2 c. dry garbonzo beans
1-1 1/2 lb. ham hocks
2 (16 oz.) cans tomatoes, cut up
1 1/2 c. chopped celery
1 lb. chicken thighs
1 c. chopped onions
2 cloves garlic, minced
2 bay leaves
1/4 tsp. red pepper
1/2 lb. smoked sausage, sliced, cooked & drained
3 tbsp. snipped parsley

Rinse beans. In Dutch oven combine beans and enough water to cover. Bring to boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, let stand 1 hour (or soak overnight). Drain; add 6 cups fresh water and ham hocks.

Bring to boil, reduce heat. Cover and simmer 1 hour. Remove ham hocks. When cool enough to handle, cut off meat and chop. Discard bones. Return meat to bean mixture. Add undrained tomatoes, celery, onions, garlic, bay leaves and pepper. Add sausage and chicken.