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10 oz Dried garbanzos (1-1/2 cups)
1 Stalk celery; cut crosswise in quarters
1 Onion; cut in quarters
1 Carrot; cut in quarters
1 Bay leaf
1 Sprig fresh thyme -or- 1/2 ts Dried leaf thyme
5 Sprigs parsley
1/4 lb Ham end -or- 1 Pork bone -or- 3 sl Bacon
Salt to taste

Sort & rinse beans, then place in a large pot, add enough water to cover by 2 inches & soak 8 to 10 hours. Drain & rinse. Tie vegetables, bay leaf, thyme & parsley in a cheesecoth bag. (If you don't have any cheesecloth, just add vegetables & herbs 'loose'). Place bag in large pot with beans, ham end, pork bone or bacon & enough water to cover. Bring to a boil, reduce heat, cover & simmer 1 hour, skimming occasionally. Add salt & continue cooking about 30 minutes longer or until beans are just tender. Drain garbanzos & discard cheesecloth bag & ham. Adjust seasonings. Makes 4 cups.


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