Ingredients:

1/2 pound black beans, dried
1/2 pound black eyed peas, dried
1/2 pound white beans, dried
1/2 pound red beans, dried
6 cups chicken stock
4 bay leaves
2 Tblsp baking soda
1 Tblsp ground cumin
3 Tblsp dried oregano
4 cloves garlic, minced
3 medium onions, finely chopped
4 stalks of celery, finely sliced
3 carrots
2 medium potatoes, diced
2 tsp ground corriander
1 12 oz can of beer
3 Tblsp extra virgin olive oil
1 pound turkey ham, diced

Place the black beans in a large pot and add the cumin, bay leaves and baking soda, mix well and then add water to cover. Add an extra 2 cups of water and then heat to boiling. Boil for three minutes and then remove from heat and allow to sit for 1-2 hours.

Heat the olive oil in a large stock pot, add the onions, garlic and celery, and saute for 3 minutes. Add the meat and sweat the mixture for about 5 minutes. Add the potato and continue heating for anouther 5 minutes, stirring constantly. Add the carrots and sautee another 3 minutes.

Add the chicken broth, beer, corriander and oregano to the saauteed mixture. Mix well and heat over medium heat for 10 minutes. Add the beans and their soaking liquid and then bring the mixture to a boil. Allow to boil for about 10 minutes and then cover and reduce the heat to allow the soup to simmer. Simmer for 2-3 hours to allow the flavors to blend and the beans to fully cook.