Rinse the beans well and sort through them, removing any small rocks or other foreign objects. Place them in a large pot, cover with the water and soak in the refrigerator for at least 8 hours.
Place the pot of beans over medium heat, add the ham bone and bay leaf and slowly bring to a boil, then reduce the heat to maintain a simmer. Meanwhile, set a large heavy skillet over a medium heat. Heat the rendered bacon fat or cooking oil and add the finely chopped onion, bell pepper and celery. Saute until soft, then stir in the garlic, thyme, sage, black pepper, white pepper, and cayenne pepper. Cook for 2 minutes and add to the simmering beans. Continue cooking until the beans are tender, adding more water if necessary. Add salt to taste. remove about 1/4 cup of cooked beans and mash them through a strainer, then mix them back into the pot. Simmer about ten more minutes and serve over steamed rice.
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 157 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 55.1mg||17 %|
|Sodium 862.6mg||30 %|
|Potassium 533.1mg||14 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 10.6g|
|Protein 21g||30 %|
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Calories per serving: 302
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