Wash beans and soak in water to cover ovemight. Drain. Heat drippings in a 4-quart saucepan over medium heat. Add pickled pork or ham. Saut, 10 minutes to render more drippings. Remove meat; stir in onions, celery and garlic; saut, 5 minutes. Add beans, water, seasonings and meat. Bring to a boil, over and cook over a low heat for most ofthe day (about 6 hours). Serve over cooked hot rice.

Soak Overnight

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,