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 email@example.com (Best Image) on Feb 25, 1997.
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|Serving Size: 1 Serving (768g)|
|Recipe Makes: 6|
|Calories from Fat: 351 (50%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 207.9mg||64 %|
|Sodium 3230.5mg||111 %|
|Potassium 1230mg||32 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 14.6g|
|Protein 69.8g||100 %|
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Calories per serving: 708
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