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Ingredients
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6 SERVINGS
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Directions
- Rinse beans, drain. In large (4-6 quart) saucepan or Dutch oven saute bacon to render fat; add onion and cook and stir until soft but not brown, about 4 minutes. Add drained beans, smoked hocks and water to cover beans. Stir in thyme and peppers. Bring to a boil, cover and reduce heat to a simmer. Cook slowly for 2-2 1/2 hours, until beans are very tender. Remove meat from hocks and chop coarsely, stir back into beans. Serve with rice.