2 15 oz cans garbanzos
1 16 oz can pinto beans — undrained
4 medium potatoes — peeled and diced
1 l onion — thinly sliced
1 teaspoon salt
3 slices bacon — fried & crumbled
1 pound cross-cut beef shank
1/2 pound smoked ham hocks
4 ounces Polish sausage — or
knockwurst — thinly sliced 2 1/2 cups water
Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low for 8 t o 16 hours or on High for 4 to 6 hours.
Serves 8 to 10