Rinse and sort beans. Place in large soup kettle; cover with water and start to cook over a low fire. Saut, ham, onion, and garlic in oil. Add to beans; cook two hours. (If necessary, add water while cooking.) Add other ingredients; cook 10 more minutes. Remove and mash 2/3 cup of beans. Add them to soup and cook 10 more minutes. Serves 8 to 10.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,