Rainy Day Bean Soup - cooking recipe

Ingredients

1 lb assorted dried beans (such as great northern, red beans, black beans, lima beans, etc.)
2 tablespoons salt
6 cups water (or more)
3 hot Italian sausages
2 smoked ham hocks
2 large garlic cloves, minced
2 (16 ounce) cans whole canned tomatoes, undrained
1 large onion, chopped
1 3/4 tablespoons fresh lemon juice
1 teaspoon dried thyme, crumbled
1/2 teaspoon red pepper flakes
1/2 teaspoon garam masala
1/4 teaspoon allspice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 tablespoons dry sherry

Preparation

Rinse beans, place in large pot and add salt and enough water to cover beans by 2 to 3 inches; let soak overnight.
Drain beans and return to pot.
Add 6 cups water, sausages, ham hocks and garlic; bring to a boil, skimming surface occasionally.
Reduce heat, cover and simmer 1 1/2 hours, adding more water if necessary to keep the beans covered.
Add tomatoes with liquid,onion,lemon juice, thyme,pepper flakes, garam masala and allspice.
Cover and simmer until beans are tender, stirring occasionally, about 1 hour.
Remove sausages and ham hocks from pot.
Cut sausages into bite-sized pieces and remove meat from ham hocks, cutting into bite-sized pieces;return meat and sausages to pot.
(Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.).
Stir in parsley,cilantro and sherry.
Adjust seasonings and serve.