1 lb. white navy beans (sm. size)
2 qts. water
Pinch of soda
1 lg. onion, chopped
1 raw Irish potato, cubed
2 or 3 carrots, chopped
1 can Rotel tomatoes
1 sm. can tomato sauce
1 c. green onions, chopped
3 sprigs parsley, chopped
Either 1 ham bone, 2 slices salt pork, or 3 ham hocks

Bring beans to a boil in a stock pot with 2 quarts of water and a pinch of soda. Pour off soda water; rinse with cold water. Return to fire and cover beans with 4 inches of boiling water. Cook for one hour. Add chopped onions, potatoes, carrots, Rotel tomatoes, and tomato sauce. Cut extra fat off of meat and chop. In a skillet, fry fat until crisp, then add to bean mixture. The ham bone, salt pork, or ham hocks can be added to beans at this time. Add green onions and parsley. Season with salt and pepper to taste. Cook 4 or 5 hours. As the water cooks down on beans, continue to add boiling water. Serves 8.