Sandymush Beans

• 10 chicken thighs, cooked
• 3 lb. Polish-type sausage, simmered 10 minutes
• 3 lb. ham, cut into small chunks
• 4 cans black-eyed peas
• 4 cans Great Northern or navy beans
• 4 cans kidney beans
• 4 large cans tomatoes
• 3 to 4 onions, chopped
• 4 to 6 cloves garlic, minced
• 1 bunch celery, cleaned and chopped
• seasonings (Tabasco, pepper, basil, parsley and thyme) to taste

1. In large ovenproof pot, cook onions, celery and garlic in a little olive oil until soft.
2. Cut meat from chicken bones and add to onion mixture.
3. Add all other ingredients and bake for 2 hours at 300u0b0, stirring occasionally.
4. To prepare on stove top, simmer slowly for 1 to 1 1/2 hours, stirring frequently.
5. Add chicken broth if mixture becomes too dry.
6. Makes 2 gallons.

chicken, polishtype sausage, ham, blackeyed peas, great northern, kidney beans, tomatoes, onions, garlic, celery, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996564 (may not work)