Preparation:
Place beans and enough water to cover in a saucepan; bring to boil and boil for 2 minutes. Remove from the heat and soak for 1 hour. Drain and rinse beans. In a large kettle, place beans, ham bone or hocks and 3 quarts water. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer. Remove meat and bones from the soup. Remove meat from the bones; dice and return to kettle. heat through. Garnish with parsley or chives. |
