Instructions: 1. Pick over the dried beans and discard any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight.

2. The next day, chop celery, carrots and onions into 1/4-inch pieces.

(This is easier with a food processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish.

Bring to a simmer and cook over low heat for 3 hours or until beans are tender.

3. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces.

4. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.

Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of hot pepper sauce just before serving.

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