4 oz. dry black beans
4 oz. dry Great Northern beans
4 oz. dry red kidney beans
4 oz. dry pinto beans
4 oz. dry green split peas
3 beef bouillon cubes
3 tbsp. dried chopped chives
1 tsp. salt
1 tsp. dried savory
1/2 tsp. ground cumin
1/2 tsp. coarsely ground black pepper
1 bay leaf
1 (14 1/2 - 16 oz.) can stewed tomatoes
Ham slice or pork butt (opt., if used omit salt)

Rinse beans with running cold water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, bring beans and 9 cups of water to boil. Cook 3 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Return beans to Dutch oven. Add spices and 5 cups of water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally. Add can of stewed tomatoes. Bring to boil again over high heat. Reduce heat to low and cook, uncovered 15 minutes longer, stirring to break up tomatoes. Discard bay leaf. 12 servings.