2 1/2 c. Navy beans
1 1/2 lb. smoked pork hocks
2 med. potatoes cubed
2 med. carrots, chopped
2 stalks celery, sliced
1 med. onion, chopped
3/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
Hot pepper sauce if desired

Rinse beans and add water to cover. Add 1/2 teaspoon baking soda. Bring to boil, drain, and rinse. Add eight cups water and pork hocks. Cover and simmer 1 hour or until beans are nearly tender.