Cook the beans separately to help them keep their
individual flavors and colors.
Serves 6-8
1/4 pound Black beans, dry
1/4 pound small Red beans, dry
1/4 pound Navy beans, dry
1 large Ham hock
1 quart Chicken broth
1 quart Beef broth
2 quart Water
2 teaspoon garlic, minced
Pepper to taste
Soak beans (separately) overnight. Cook them (separately)
until soft. Drain and rinse. Add all ingredients to a large
soup pot. Slowly bring to a boil. Reduce the heat and
simmer 1 1/2 hours. Remove the hock. Trim off the meat and
return it to the pot. Serve warm with cornbread.