Ingredients
- 15 cans garbanzos
- 4 potatoes (peeled)
- 600 ml water
- 450 gr pinto beans undrained
- 450 gr cross beef shank (cut)
- 220 gr smoked ham hocks
- 65 gr polish sausage
- 3 gr 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
