Soak beans overnight. Drain and put in large pot with water or beef stock and ham hocks. Cook 3-4 hours. Braise onion in butter or margarine. Add to the pot along with the potato and the carrot. Salt and pepper, to taste. Cook until potato and carrot pieces are done. Can be put in containers and frozen to eat at a later date, if desired.
By Robin from Washington, IA
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