From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1 pound (2 cups) small, white dried beans
  • 3 quarts cold water
  • 3 medium potatoes, peeled, boiled and mashed
  • 6 ribs celery, finely cut
  • 1/4 cup chopped parsley
  • 2 onions, minced
  • 2 cloves garlic, crushed
  • 2 pounds ham hock
  • Salt and pepper

Soak beans in water overnight; drain.  Place beans in large soup kettle, cover with fresh water, and cook for about 1 hour or until beans are tender.  Drain.  Add the 3 quarts water, mashed potatoes, celery, parsley, onions, garlic and ham hock.  Cook slowly for 2 hours, stirring occasionally.  Remove ham hock.  Pull meat from bones and cut into small pieces.  Return meat to soup.  Season to taste with salt and pepper.  Freezes well.

YIELD: 3 or more quarts

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