3 c. white beans
3 qts. cold water
3 pig hocks (smoked)
2 bay leaves
2 tsp. beef bouillon
8 carrots, cut into 1/2 inch pieces
1 c. chopped onion

Place washed and sorted beans in a large kettle, add 3 quarts cold water. Cover and let set overnight. In the morning, place on stove and bring to a full rolling boil, then turn down to simmer. Trim pig hocks of excess fat, clean and add to beans and cook for 2 hours.

Add 2 bay leaves, 2 teaspoons bouillon, carrots and chopped onion. Bring to a boil again then down to simmer. Cook for 1 more hour. Stir occasionally and add salt and pepper if needed. Freezes well.