1 lb. dried beans
Ham hock
1 med. onion, chopped
3 med. Irish potatoes, cubed
3 carrots, chopped
2 stalks celery, chopped
1 c. cream-style corn
1 tsp. sugar
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce

Cover beans with water; soak overnight. Cook beans with ham hock and onion until tender. Place potatoes, carrots and celery in kettle; cover with water and cook until tender. Mash cooked vegetables or blend in blender; add to beans. Add remaining ingredients; reheat.