In large saucepan or Dutch oven, Soak beans overnight in 6 cups water (or bring to boil, boil 2 minutes and let stand, covered, 1 hour) Add remaining 4 cups water the ham hock, bay leaf and pepper. Bring to boil. reduce heat; cover; simmer 1 1/4 hours or until beans are almost tender. Stir in remaining ingredients; cover; cook 20 to 30 minutes more until beans are tender Discard bay leaf. cut meat from bones and return to soup.
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