Soak beans overnight. Place ham hock and beans in large pot. Cover with water, add onions, celery, green pepper, salt and pepper. Salt lightly, as the ham hock is very salty. Bring to a boil, cook slowly at least 3 hours or until meat leaves bone and beans are tender. Serve over cooked rice. Makes 10-12 servings. Leftover beans freeze well. Note: To prepare beans without soaking overnight, cover with water; bring to a boil. Remove from heat, cover and let set 1 hour. N.R. HOSEY MARVELL, AR From the book
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 343 (68%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 24.4mg||1 %|
|Potassium 36.6mg||1 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 35.7g|
|Protein 3.6g||5 %|
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Calories per serving: 507
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