Hot soak method for dry beans: in a large pot, add 8 cups of hot water and dry beans. Boil for two to three minutes, remove from heat, cover, let stand one hour (preferably four hours or more) discard the soak water, rinse well. Longer soak time helps digestion. Place soaked beans, 2 qts. Water and ham hock in kettle. Cover and simmer 2 hours. Add potato, onion, celery and garlic, simmer 1 hour longer. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid and puree in blender. Return meat and pureed beans to soup. Heat. Season to taste with salt and pepper. Sprinkle with chopped parsley.

fat (l8% calories from fats); 24.7 g carbohydrates; 11.6 mg cholesterol; 6.1 g fiber; 237 mg sodium. Exchange: 1 1/2 starch, 1 lean meat.

<Electronic format by Karen Mintzias>