Bean Potpourri

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