In Dutch oven combine black beans and Great Northern beans. Add 10 1/2 cups of cold water. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse. Return beans to Dutch oven. Add 10 1/2 cups fresh water. Bring to boiling. Reduce heat. Simmer, covered, for 1 hour or until beans are tender. Drain.*

In 5- to 6-quart crockery cooker combine beans and all remaining ingredients. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

10 cups

Save time by using 2 cans (15 oz. each) black beans, rinsed and drained, and 2 cans (15 oz. each) Great Northern beans, rinsed and drained, in place of the dry black beans, dry Great Northern beans and salt. When using canned beans,omit step 1 in the directions. Although higher in sodium, canned beans save time and provide plentiful fiber and protein.