Braden Family Cookbook
(4 big servings)
To do beans overnight: In a
large bowl, cover beans with water by two inches and let soak 8 - 10 hours
To do beans right away:
Place beans in a large pot and cover with water.
Bring to a boil and tightly cover pan with plastic wrap.
Let sit for an hour.
Soup: In a large heavy pot,
combine beans with ham hock, bay leaf and 12 cups of water.
Bring to a boil and reduce heat and simmer for one hour or until beans
are just tender. Stir in onion,
celery, potato and garlic. Simmer for another hour or until soup is very thick.
Remove ham hock and strip meat off of bone, discarding the fat and rind.
Stir meat back into soup and season with salt and pepper. Stir in parsley and serve hot.