Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Place the ham hocks, 10 cups of water, the celery, onions and bell pepper, bay leaves and seasoning in a 5-1/2 qt saucepan. Cover and bring to a boil. Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside. Add drained beans and 4 cups of water to the pan: bring to a boil reduce the heat, and simmer 1 hour, stirring occasionally. Stir in kielbas and simmer until the beans start to break up 30 min to 1-1/2 hour: scrape bottom of the pan often. Add ham hocks , stir, cook 10 minutes more. If the bean start to stick remove from pan without scraping the bottom of the pan. To serve, mound 3/4 cup of rice, place ham hock on one end, cover and surround with beans and kielbasa. Walt Original Posted to MM-Recipes Digest V4 #058 by info@yourbestimage.com (Best Image) on Feb 25, 1997.