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Boiled White Beans

Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and onequarter pound of lean salt pork, one-half tablespoon salt; cover and cook slowly until beans are tender (about two hours). Remove vegetables, drain beans. Chop the pork and mix with beans.