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| 1 | pound | white beans | dried, small |
| 8 | cups | water | |
| 1 | each | ham bone | meaty |
| 1 | cup | celery | finely chopped |
| 1 | each | onion | finely chopped |
| 2 | tablespoons | parsley leaves | finely chopped |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | each | bay leaf |
In large pan, heat beans in water.
Boil gently for 2 minutes; turn off heat and let stand 1 hour.
* Pour into slow-cooking pot.
Add remaining ingredients.
Cover and cook on low for 12 to 14 hours or until beans are very soft.
Remove bay leaf and ham bone.
Cut meat off bone; return meat to beans.
Serve hot.
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Harry S. Truman once pronounced: "I have found the best way to give advice to your children is to find out what they want and then advise them to do it." The culinary corollary of this homespun wisdom would be: ...
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