2 1/4 c. bean mix
1 tbsp. salt
Water to cover
1 fryer
Ham hocks (or sm. slices ham, cubed)
2 bay leaves
3/4 tsp. crushed thyme
6 ribs celery, chopped
1 lg. onion, chopped
1 lg. bell pepper, chopped
2 cloves garlic, chopped or pressed
1 can Hot Ro-Tel Tomatoes
1 (15 1/2 oz.) can tomatoes, chopped
1/2 tsp. Tabasco, or to taste
Salt and pepper to taste
1 lb. smoked sausage, sliced thin
2 tbsp. chopped parsley

Day before, boil fryer to make 3 quarts broth. Debone and refrigerate. Rinse beans, drain. Add water to cover. Add 1 tablespoon salt and soak overnight.

Next day - to broth add ham hocks, bay leaves, thyme and drained beans. Cover and simmer 2 hours. Add all other ingredients except sausage and chicken. Simmer uncovered 1 1/2 hours. Add sausage and chicken. Simmer 30 minutes longer. Ten minutes before serving, add 2 tablespoons chopped parsley.

Dry bean mix consists of 1/4 cup each of black, navy, kidney (or red) and pinto beans, garbanzos, split peas, green baby limas, black-eyed peas and lentils.