Ten Bean Casserole

2 1/2 cups mixed dried beans
CHOOSE FROM:
azuki beans, black beans, black-eyed peas
chick peas, cranberry beans, kidney beans,
lima beans, navy beans, pink beans, and
pinto beans
6 cups water
5 cups vegetable broth
2 medium yellow onions -- chopped
1 medium red bell pepper -- seeded and chopped
1 can {14 1/2 oz. } crushed tomatoes -- undrained
3 cloves garlic -- minced
1/4 cup firmly packed brown sugar
1/4 cup Worcestershire sauce
2 tablespoons chili powder
1/2 tablespoon cumin seeds
1/2 tablespoon celery seeds
1/2 teaspoon red hot pepper sauce
Salt and pepper -- to taste
CONDIMENTS:
4 green onions -- thinly sliced
1 stalk celery -- thinly sliced
1 small tomato -- finely chopped
1 large lemon -- cut into 8 wedges
Freshly ground black pepper

Rinse and pick over beans. In a 5-quart or larger slow cooker, soak beans in water to cover overnight or for at least 6 hours. Or put beans and water in a large pot and bring to a boil on top of the stove. Boil for 2 minutes, turn off heat, cover, and let stand 1 hour. Drain beans and place in the slow-cooker.

Add broth along with the remaining ingredients except condiments. Stir well. Cover and cook on LOW for 10 to 12 hours, or on HIGH for 5 to 6 hours. If cooking on HIGH, stir once during last hour of cooking.

If a thicker soup is desired, mash beans lightly with a potato masher. To serve, transfer beans to a heated serving dish. Pass condiments in separate bowls for seasoning beans.

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