1 lb. (2 1/2 c.) dry navy beans
8 c. water
1 1/2 lb. meaty smoked pork hocks (I use bone from a ham)
2 med. (2 c.) potatoes, peeled & cubes
2 med. (1 c.) carrots, chopped
2 stalks (1 c.) celery, sliced
1 med. (1/2 c.) onion, chopped
3/4 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. pepper
Several dashes bottled hot pepper sauce
1/2 tsp. vinegar per serving, optional

Rinse beans. In 4 quart Dutch oven combine beans and the water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour.

Bring beans and liquid to boiling. Add smoked pork hocks. Reduce heat; cover and simmer for 1 hour or until beans are nearly tender. Remove pork hocks. When hocks are cool enough to handle, cut off meat and coarsely chop. Discard bones. Return meat to pan. Add potatoes, carrots, celery, onion, thyme, salt, pepper and hot pepper sauce. Cover and simmer 30 minutes or until vegetables are tender. Season to taste with salt and pepper.

Add 1/2 teaspoon vinegar in bowl at table for a different flavor.