Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Pinto beans |
| 1 cup | Navy beans |
| 1 cup | Black eyed peas |
| 10 cups | Water |
| 1 cup | Chicken bouillon |
| 1 cup | Diced onion |
| 1 can | (16-oz) cut tomatos |
| ¾ teaspoon | Thyme |
| ¼ teaspoon | Pepper |
| 1 cup | Red beans |
| 1 cup | Northern beans |
| 2 | Whole bay leaves |
| 2 pounds | Meaty ham bones |
| 1½ cup | Smoked ham |
| 1 tablespoon | Chili powder |
| ¼ teaspoon | Worcestershire sauce |
| 1 medium | Grated carrot |
Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatos, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.