| 1 | Hot soak method for dry beans: in a large pot, add 8 cups of hot water and dry beans. |
| 2 | Boil for two to three minutes, remove from heat, cover, let stand one hour (preferably four hours or more) discard the soak water, rinse well. |
| 3 | Longer soak time helps digestion. |
| 4 | Place soaked beans, 2 qts. |
| 5 | Water and ham hock in kettle. |
| 6 | Cover and simmer 2 hours. |
| 7 | Add potato, onion, celery and garlic, simmer 1 hour longer. |
| 8 | Remove ham hock and cut up meat. |
| 9 | Remove 1 cup beans and some liquid and puree in blender. |
| 10 | Return meat and pureed beans to soup. |
| 11 | Heat. |
| 12 | Season to taste with salt and pepper. |
| 13 | Sprinkle with chopped parsley. |
| 14 | nutritional analysis per serving: 177 calories; 12.1 g protein; 3.64 g fat (l8% calories from fats); 24.7 g carbohydrates; 11.6 mg cholesterol; 6.1 g fiber; 237 mg sodium. |
| 15 | Exchange: 1 ?starch, 1 lean meat. |
