Ingredients
- 15 cans garbanzos
- 4 potatoes (peeled)
- 2 1/2 cups water
- 16 oz pinto beans undrained
- 1 pound cross beef shank (cut)
- 1/2 pound smoked ham hocks
- 4 ounces polish sausage
- 1 teaspoon salt
- 3 slices bacon (fried)
- 1 slice l onion thinly (sliced)
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
