Cover beans with water in a large kettle. Heat to boiling and boil 1 minute. Cover kettle, let beans stand for 1 hour; drain. Cover beans with fresh water; add salt, pepper, ham hock, onion, carrots and seasoniongs. Bring to boiling; reduce heat; simmer slowly 1 1/2 hours. Add more water, if needed, to keep beans covered. Stir in olives.

In a large skillet, fry salt pork until crisp and remove; brown chicken pieces in same skillet; remove. Pour off al but 2 tablespoons of the fat; saute onion and garlic until onion is tender. Remove ham hocks and whole onion from beans; discard onion. Cut meat into 1 inch cubes; reserve. Stir sauteed onion into beans. Layer bean mixture, chicken and meats in 2 twelve-cup casseroles, ending with beans. Bake, covered, in 300 F. oven for 2 hours until beans are almost tender, adding more water, if needed. Combine bread crumbs and melted butter or margarine in a bowl. Sprinkle over beans.

Increase oven temperature to 350 F. and bake 30 minutes longer or until crumbs are golden.

To Freeze: Line casserole with foil; layer with beans and meat; wrap; label and freeze. When frozen, remove foil-wrapped food from casserole; and return food to freezer. To bake: remove food from freezer and peel off foil. Place in same baking dish.. Bake, covered in 350 F. oven for 2 hours or until bubbly-hot. Remove foil; sprinkle with buttered crumbs and bake 30 minutes longer, or until crumbs are golden.

depth will cook faster.