Shredded cheddar cheese and thinly sliced green onions, optional
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Meanwhile, in a Dutch oven or large soup kettle, cook the beef, chicken and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomatoes and seasonings; mix well.
Add beans; bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until beans are tender. Serve with cheese and green onions if desired.