Rinse the assorted dried beans.

Place the rinsed beans in a large pot.

Add salt to the pot of beans.

Add enough water to cover the beans by 2 to 3 inches.

Let the beans soak overnight.

Drain the soaked beans and return them to the pot.

Add 6 cups of water to the pot.

Add the hot Italian sausages to the pot.

Add the smoked ham hocks to the pot.

Add the minced garlic cloves to the pot.

Bring the mixture to a boil, skimming the surface occasionally.

Reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, adding more water if necessary to keep the beans covered.

Add the canned tomatoes with liquid to the pot.

Add the chopped onion to the pot.

Add the fresh lemon juice to the pot.

Add the dried thyme to the pot.

Add the red pepper flakes to the pot.

Add the garam masala to the pot.

Add the allspice to the pot.

Cover the pot and simmer until the beans are tender, stirring occasionally, about 1 hour.

Remove the sausages and ham hocks from the pot.

Cut the sausages into bite-sized pieces.

Remove the meat from the ham hocks and cut it into bite-sized pieces.

Return the sausage and ham hock meat to the pot.

Stir in the chopped fresh parsley.

Stir in the chopped fresh cilantro.

Stir in the dry sherry.

Adjust seasonings to taste.

Serve hot.